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Mushroom Risotto

Rice plays an important part in Italian cuisine and each region has it’s own risotto recipe made with Arborio or risotto rice or if not available, short grain or any other kind of rice. Scroll down for recipes for a Butternut as well as a Seafood Risotto.

250 ml arborio-, white or brown rice
30 ml butter
15 ml olive oil
1 medium onion, coarsely chopped
1 clove garlic. crushed
125 ml white wine
750 ml water
5 ml chicken or vegetable stock powder
2,5 ml salt
400 g mushrooms, thinly sliced
ground black pepper

To serve
Parmesan cheese

  1. If Arborio or white rice is used, rinse in cold water to remove the starch.
  2. Heat the butter or margarine and oil and saute the onion and garlic for 3–4 minutes until tender.
  3. Add the rice and saute 5 minutes more while stirring from time to time.
  4. Add the wine, water, stock powder and salt and bring to boil.
  5. Boil uncovered for 5 minutes, reduce the heat and simmer 5 minutes more.
  6. Place the mushrooms on top, cover and simmer about 20 minutes until the rice is almost dry.
  7. Serve with Parmesan cheese.

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Butternut Risotto

Serve with any meat dish or on it’s own as a vegetarian main course.

250 ml arborio-, white or brown rice
30 ml butter
15 ml olive oil
1 medium onion, coarsely chopped
1 clove garlic. crushed
¼ tsp (1 ml) ground ginger or 5 ml grated fresh ginger
125 ml white wine
750 ml water
5 ml chicken or vegetable stock powder
2,5 ml salt
500 ml diced butternut
ground black pepper

To serve
Parmesan cheese

  1. If Arborio or white rice is used, rinse in cold water to remove the starch.
  2. Heat the butter or margarine and oil and sauye the onion, ginger, garlic for 3–4 minutes until tender.
  3. Add the rice and saute 5 minutes more whie stirring from tiem to time.
  4. Add the wine, water, stock powder and salt and bring to boil. Boil uncovered for 5 minutes, reduce the heat and simmer 5 minutes more.
  5. Place the butternut on top, cover and simmer about 20 minutes until the butternut is cooked and the rice is almost dry.
  6. Add the black pepper and mix lightly . Serve with Parmesan cheese.

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Seafood Risotto

An astounding combination with rice and seafood!

30 ml olive or sunflower oil
1 onion, chopped
2 cloves garlic, crushed
500 ml arborio rice
30 ml tomato paste
125 ml white wine
pinch cayenne pepper or chilli powder
15 ml white balsamic or wine vinegar or lemon juice
1 litre boiling water
5 ml chicken stock powder
5 ml salt
2.5 ml white pepper
2 kg marinara mix, blanched in salted water and drained

To serve
Parmesan cheese

  1. Sauté the onion and garlic in the oil for 5 minutes. Add the rice and stir to combine.
  2. Add all the ingredients except the marinara mix and bring to boil. Stir and turn down the heat.
  3. Simmer partly covered until almost but not quite dry – risotto should remain slightly moist.
  4. Stir from time to time while cooking.
  5. Add the seafood, mix lightly to combine and adjust seasoning.

Variations
Use additional or different kinds of seafood such as prawns only or any combination.

Photo credit: https://thebusybaker.ca