About the Recipe
This is always a winner. It's how you get those "I don't eat mushrooms" people to give it a go and love it. You can always give them their lamb chops the following night.
Ingredients
1 Large Punnet Fresh Mixed Mushrooms (40g dehydrated)
1 Tablespoon of Olive oil to be healthy or more if Italian
4-10 cloves of crushed Garlic (you have my permission to go crazy with your garlic)
1 Onion sliced fine
1.5 Cups Arborio Rice (aka Risotto Rice)
6 Cups of Chicken or Vegetable Stock (I used Beef stock once...it was ok)
2 Tablespoons Butter
1/2 cup of Fresh Parsley (yes, dried is good enough)
Salt, Pepper & Chilli Flakes to Taste
A Smile
Preparation
Step 1
Slice up your mixed mushrooms. I like it diced finely but if you're a fan of texture, keep them larger. If you're using dehydrated, just break them apart as you put them into the pan to contain mess - they will expand during the cook so break into smaller pieces than what you think you want.
Step 2
Using a deep pan or even wok, place on medium heat and add oil and garlic.
Step 3
Once heated, add onion and cook until they look like cooked onions.
Step 4
Add Mixed Mushrooms and if fresh, cover with lid and cook for 2-3 mins. Check up on it to ensure you don't burn them but this should release excess water. If dehydrated, add and move to next step.
Step 5
Add rice and 3 cups of Stock. Stir all together and place on a lower heat...just a little lower. Leave for 20 minutes covered (or that covered with a wooden spoon keeping the lid a bit open...to make you look like you know what you're doing). The stock will reduce, check occasionally and stir to ensure the bottom doesn't burn. Move onto next step if stock reduces quicker.
Step 6
Add 1.5 cups more of stock. Stir and leave for 10 minutes. As before, keep an eye on it to ensure no burning.
Step 7
Add the final 1.5 cups of stock. Same as above. You're nearly there!
Step 8
Once stock is fully reduced, your rice should have that cluggy look of risotto, it is isn't cooked through (taste it), add more stock and wait it out. Otherwise turn off your heat and give it a good stir...you probably burnt the bottom a bit if you're a good cook like me.
Step 9
Mix it butter and allow to melt through. Add in parsley then salt, pepper and chilli flakes to taste.
Step 10
Smile to yourself, you've done well. Everyone is hungry because it took a little longer than it was suppose to but its worth it.
Step 11
Replenish your Oyster Mushroom stock at Manly Mushrooms.