Actually took a while to get good at making risotto.
The stock.
A few days before start collecting veg peelings and any unused bits and put them in a stock pot with water. Depending on what we have may add an onion and a potato or anything else that may be close to going in the bin. Also add a little salt and pepper. Then bring to the boil and simmer for about an hour to create the stock. Allow to cool and strain (keeping the liquid of course and discarding the veg!
The Mushrooms
We can get about 1kg of organic mushrooms for about £2.80 but mushrooms that have been reduced in the supermarket work too. Make sure they are clean and start to cook them in some oil until they are soft but not mushy. Cooking them first adds to their flavour and you can freeze them at this point and they will be ready to use whenever you need them. I add so Lea and Perrins to enhance the flavours.
The risotto.
The stock.
A few days before start collecting veg peelings and any unused bits and put them in a stock pot with water. Depending on what we have may add an onion and a potato or anything else that may be close to going in the bin. Also add a little salt and pepper. Then bring to the boil and simmer for about an hour to create the stock. Allow to cool and strain (keeping the liquid of course and discarding the veg!
The Mushrooms
We can get about 1kg of organic mushrooms for about £2.80 but mushrooms that have been reduced in the supermarket work too. Make sure they are clean and start to cook them in some oil until they are soft but not mushy. Cooking them first adds to their flavour and you can freeze them at this point and they will be ready to use whenever you need them. I add so Lea and Perrins to enhance the flavours.
The risotto.
- Get a saucepan and heat the stock in it and get that warming up.
- In another pan put some olive oil and a diced onion and cook until the onion is soft.
- Then add 50gm per person of risotto rice and allow that to cook for a minute or two
- Gradually add 200mls of wine. We just use cheap stuff as we only have cheap stuff! I have also used beer and cider instead of wine. For beer and cider you will usually have some left over so it is important not to waste it and make sure it tastes OK.
- Once the wine has nearly gone add about half a ladle of your warm stock. and allow that to be absorbed by the rice.
- After about 10 minutes add any liquid that may be with the mushrooms from when you cooked them.
- At about 15 minutes test the rice to see how cooked it is. Usually find that it still has a little bite to it. If that is the case add the mushrooms.
- Continue adding stock to make suer it doesn't dry out and every few minutes try the rice to make sure it doesn't get over cooked.
- When the rice is almost cooked, add 50gms of butter and about 50gms of grated parmesan cheese. This just helps make it a much richer risotto.
- Keep cooking and adding small amounts of stock until the rice is cooked. I usually find this is when the rice is still firm but doesn't have much bite to it. Also, keep it moist enough so that it doesn't become a stodgy mess.
- Serve. You can add some more grated parmesan at this point if you want.
- Whilst cooking taste the liquid to see if you need to add salt or pepper.Doesn't need that much and will also depend on the flavour of the stock.
- When cooking the onion you can a few anchovies. These will disappear once you add the rice and stock but will add to the overall flavour - you may not have to add salt when cooking if you use these.
- Though simple you do need to constantly watch the cook to avoid it drying out and getting stodgy, under or over cooked.
- Cost will depend on the price of mushrooms but if you buy the rice and make your own stock then it could be around £1.50 for two plus about 30 minutes of your time.
- Instead of mushrooms you can of course use other things. I have used asparagus/spargel - cut into smaller 2.5cm pieces and add about 10 minutes before the rice is cooked
