Mushroom Risotto

What

• 2 large shallots
• 6 cloves of garlic
• 250g mushrooms
• 200g risotto rice (medium/large mug)
• white wine
• butter, olive oil
• hard cheese
• stock

Do not attempt making a large batch of it. Wide saute pans are ideal.

How

1. Chop the mushrooms into thick slices, and start cooking them on olive oil. First they gonna sear, then release moisture and cook, and lastly, they’ll fry. One can tell the different stages apart by their sound
2. Meanwhile, peel and chop garlic and onion. Drop the shallots in when the mushrooms are brown. Some time after goes in the garlic. If the pan is too dry, add some butter
3. Drop in the rice, and wait until there’s some fond on the bottom of the pan
4. Deglaze with wine
5. Add half of the stock. The rice will quickly suck it up, continue with smaller and smaller amounts
6. Pepper to taste, but no salt just yet
7. Stop when still al dente. Finish up with large amounts of grated hard cheese and a large knob of butter. The cheese will thicken the sauce, add some water to compensate.
8. Salt to taste

Refs

Thanks Adam.

This was the first entry in the cookbook madness. Are we risotto yet? We certainly are.