Helen RandellCheesy mushroom risotto
August 4th 2009 10:23
Risotto is a great warming meal just perfect for a winters eve.
The key to a really good risotto versus an average risotto is the stock. I do like to make my own chicken stock (I often do it in the slow cooker) which I would normally use, but this time I decided to use the left over stock from Jason's Guiness corned beef. I diluted the left over juices from the corned beef by about 50 per cent and I was really impressed with the flavour. If, on the off chance you haven't made Jason's Guiness slow cooked corned beef, you can use chicken or vegetable stock.
Cheesy Mushroom Risotto
1 Litre stock
60g butter
300g mushrooms, thickly sliced
1 teaspoon fresh thyme leaves
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
250g crumbed feta
juice of 1 lemon
1. Melt butter in a large, heavy based saucepan on low heat. Add mushrooms and thyme and cook for 2 minutes. Remove from pan. Add onion and garlic to same pan and cook for a couple minutes or until soft. Add rice and cook, stirring for 2 minutes.
2. Add 1 cup of stock and cook, stirring until absorbed. Add remaining stock, 1 cup at a time, allowing it to be absorbed before next addition. Cooked until rice is just tender and all stock is absorbed.
3. Remove pan from heat and stir in mushrooms, cheese and lemon. Serve immediately.
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