I am huge fan of risotto, both home-made as well as when I am out eating on restaurants. The creamy cooked rich, flavourful ingredients and plenty of butter/cream is comfort of first class in my opinion. Yes, you can spend quiet some time on dicing and slicing all the various ingredients followed by the time, when you are stirring the risotto during the cooking process. But when you can relax, and you can easily make a big portion, so you have some leftovers for the freezer for those evenings, when quickly prepared food in huge demand.
And you add in the butter into the warm risotto mass, the most wonderful buttery flavour is swirling around you in the kitchen.
If you make a bigger portion it is important, that you first added the parsley on the part of risotto, which you will be eating that particular day, as fresh parsley can contain earth bacteria, which is unwanted in food, which will be cooled down and reheated later on.
I found the original recipe on this risotto in the magazine called "Isabellas", issue 08/2012 making some modifications on the amount of added vegetable stock (decreasing) and increasing the amount of mushrooms. The extra amount of mushroom is giving watery to the dish as well, so less vegetable stock is needed for the cooking process.
Risotto with mushrooms, leak and celery: - 4 servings
- 4 scalots - finely chopped
- 4 stems celery - finely chopped
- 2 leaks - finely chopped
- 2 cloves garlic - finely chopped
- 250 g mixed fungi: beech mushrooms, brown mushrooms, shii take fungi and oyster mushroom - i smaller pieces
- 200 g white mushrooms
- 2 tablespoons olive oil
- 300 g risotto rice
- 3 dl white wine
- 7 dl vegetable stock - warm
- 100 g butter - i smaller pieces
- 50 g Parmesan cheese - grated
- parsley - chopped
- salt and pepper for seasoning
- Chopped all the vegetable in the desired size.
- Heat up the olive oil in a bigger cooking pot. Add all the vegetable and fry them for 2-3 minutes.
- Add the risotto rice and stir them around for 1 minute to absorb the oil.
- Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away.
- Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes. Keep stirring regular.
- Season with salt and pepper.
- Add the smaller butter pieces and let them melt into the risotto.
- Add approx 40 g of the grated Parmesan cheese and stir well.
- Top of the risotto top with the rest of the grated Parmesan and chopped parsley on the serving plates/bowls.
- Enjoy together with a glass of white wine.
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