MaryLee's Healthy Food and Easy Cooking - Mushroom Risotto

Hello again,

I have been away from my computer for a few days. We were invited to visit our friends and decided to take advantage of the away time and really enjoy ourselves.

Most times when away we tend to find an internet connection somewhere just to check e-mails, blogs, websites and keep diaries up to date.

But it is summer and as the old saying goes “All Work And No Play Makes Jack A Dull Boy”. I must say we did fully enjoy ourselves and it was actually nice not having to think about all our outstanding work and just relax and recharge.

Now we are back and it is time to chase up on all the things that were to be done last week and are still waiting for responses and so on. It does not take long to get right back in it.

But even though I am busy, I must say I still enjoy making a meal, it just helps me to unwind. And now with the Olympics on I get to watch the athletes while making our meal.

There are so many kinds of Risottos to enjoy but one of my favourites is one of the simplest to make – Mushroom Risotto

½ cup dried wild mushrooms
2 cups cultivated or fresh mushrooms thinly sliced
Juice ½ lemon
3 tbsp (tablespoon) butter
2 tbsp light oil
2 tbsp flat leaf parsley chopped
3 to 3 ½ cup stock (use a good stock)
1 small onion chopped
2 clove garlic chopped
1& ½ cup arborio or risotto rice
½ cup white wine (optional)
½ cup grated parmesan cheese

Soak dried mushrooms in small bowl following package or in 1 cup warm water for about 30 minutes, drain but keep the water. Chop any large mushroom.

In saucepan melt butter and oil add onion cook, stirring until soften, add garlic then cultivated or fresh mushrooms and lemon juice, cook until mushrooms become brown.

Add the rice stirring until all grains are coated. Add the parsley, soaked mushrooms plus the drained water, but avoid adding the sediment that you get from soaking. Continue to stir.

When liquid is almost gone, add the wine. If not using wine then start adding the stock. Add ½ cup at a time, when most of the liquid has been absorbed add the next ½ cup. Continue to do this until the rice grains become tender, the mixture should bubble very gently not quickly. This should take about 30 minutes to cook, but note you may not use all the stock or if you need extra just add a little water but only near the end.

Once rice is cooked, add the cheese, mix thoroughly and remove from heat. Let stand for 5 minutes before serving.

This can be used as a first course, main meal or side dish.

It sounds like a lot of work but it is not, just have everything ready near the stove before you start and you will be so surprised when it is done.

Great the next day as well.