Day 26 for 30 Writing Challenge
I really do like cooking, but I am the sort of pinch of this and dash of that kind of cook, so sharing recipes doesn’t come easily for me, but I am going to try to share my delicious (everyone says so) mushroom risotto.
I really love mushrooms. I love mushroom soup, I love mushroom tarts, I love mushroom sauces and I love mushroom risotto. I make this recipe a lot and it’s always a hit. So here we go!
What You Need (Serves Two)
- 230 g of cermini mushrooms, chopped
- one cooking onion, chopped
- two cloves of garlic, chopped
- vegetable or chicken stock
- 1/2 cup grated parmesan cheese
- butter/olive oil
- 1 cup Arborio rice
- 1/2 tsp paprika
- 1/2 dried herbs (chives, tarragon, parsley)
- salt to taste
- Instant Pot
Turn the Instant Pot on sauté. Add in oil olive and butter. I like to use both because the butter really browns the mushrooms. Toss in onion and garlic, season with paprika and salt, and let cook for a minute or two till the onion is more clear in colour.
Toss in mushrooms, stir. Add in more butter if needed and keep stirring after adding in a dash more salt and the dried herbs. Once the mushrooms have cooked a bit and have started to brown, add the cup of rice and stir it in. Cover the mixture with broth. One and half cups should be enough. Turn off saute. Place the lid on and pressure cook on high for 10 minutes.
Once the cooking is done, manual release the pressure. Remove the lid and you may notice here may still be liquid on the top but if you stir, you should notice it is minimal. This is perfect. A risotto should be a bit creamy. If there is too much liquid, that’s okay! Just turn it on sauté and let it boil down a bit. Add in the parmesan cheese and stir. Serve immediately and enjoy!
As for Wine…
Coming from an Italian background, I like to have a glass of wine with every meal. A red is lovely with this recipe. A cab franc is especially good with mushrooms, but a cab Sauvignon is good as well and I just generally would not say no to any red wine with this.
Share your thoughts on my first (and possibly only) recipe post below.