Eureka: A Very Mushroomy Risotto and a New Logo to boot!


A Won­der­fully Kind Gesture

 

 

My boy­friend and I do love a good mush­room risotto, but often find that they are not always that mush­roomy. They seem to lack in the earthy-mushroomy-fungi depart­ment. After sit­ting on the couch for at least five minutes, my moment of Eureka struck when I came up with a solu­tion to a more mushroomy-tasting-risotto. At the end of risotto (when you add in the mantec­atura – the cheese and but­ter) I add in a mush­room but­ter. And by golly, does this add a mush­room flavour.

 

 

Before begin­ning your risotto there are a few (more like seven things) you should know. I was taught these ‘rules’ (if you can call them that– per­haps mani­festo is more apt) when I worked as a chef in Lon­don.  After  recently been called ‘unkind’,  I have decided to share my risotto wis­dom with you all to show how won­der­fully kind I actu­ally am (please note: I am using sar­casm here, I don’t want to be called arrog­ant as well, I’m not in the mood to post a recipe in which I show how won­der­fully mod­est I am!)

 

 

Risotto Mani­festo (a kind and true account)

 

  1. Always use a wooden spoon (stain­less steel can crack/break the rice grain)
  2. Only use oil (olive, can­ola, avo­cado whatever oil you want) in the begin­ning of cook­ing (but­ter is used as a emul­si­fier at the end of cooking)
  3. Lightly toast your rice. This helps the rice absorb liquid and gives it a nice fla­vour. (After you have sweated your onion and gar­lic add the rice and gently toast. Be care­ful not to burn or over-cook your onion and gar­lic – they will become bitter).
  4. Keep your stock warm on the stove (sim­mer­ing) while mak­ing your risotto.
  5. Leave your risotto wet­ter than you intend on serving it. Towards the end of cook­ing, add your last bit of stock (at this point it can be a little less than a full ladle) and remove from heat. (Your risotto will con­tinue to cook while you add your mantecatura).

  6. Add your cheese and but­ter at the end of cook­ing (mantec­atura) on top of your cooked risotto. Place lid on and leave for a few minutes (off the heat).
  7. Beat (vig­or­ously) the but­ter and cheese into your risotto. It is now ready to serve.
  8. Bon appetit 

     

     

Oh and, if any­one else wants to show how kind they are please leave a com­ment on how you make a good risotto – any tips are most wel­come. I would love to add to the above manifesto.

 

Also, I would like to know what you guys think of my new logo. I painted it (the chicken, fish and text that is) and cre­ated the boarder in pho­toshop. I am still try­ing to fig­ure out how I replace my old logo (fork) with my new one – my bloody tem­plate is not allow­ing me to add a new header that is wider than the width of the fork. So for now I will just wait to hear what people think of it. (The recipe will fol­low after my logo) Oh, and I went with the first logo. The second one is the actual paint­ing I did and then I decided to sim­plify and de-saturate it slightly  in photoshop.

 

 

 

Recipe:

 

Wild Mush­room Risotto:

 

200g pun­net of mixed mushrooms

5 tbls of olive oil

1 onion, finely chopped

2 cloves of gar­lic, finely chopped

250g of  arborio rice

4 sprig of thyme, leaves picked

salt and pep­per, to taste

250ml of white wine (I use Savangnon Blanc)

leftover liquor from dried mush­rooms (see below mush­room butter)

1 liter – 1.5 liters of chicken or veget­able stock (depend­ing on how cooked you like your risotto)

half a cup of Parmesan cheese, grated (plus extra for serving)

micro herbs, to serve

 

Mush­room Butter

 

50g dried mush­rooms (shi­take work best, but por­cinni work well too)

boil­ing water

60g but­ter, softened

 

 

Method:

 

Begin by re-hydrating the dried mush­rooms by soak­ing them in boil­ing water, I use a ratio of 1:1.5 of mush­rooms to water (so the water should be one and a half times the volume of mush­rooms). Once your mush­rooms are re-hydrated, or have been soak­ing for at least 15 minutes, you can begin to drain and squeeze out all the excess liquid. Remem­ber to reserve the liquid as you will be using it later in your risotto. Now add the re-hydrated mush­rooms and softened but­ter to a food pro­cessor or blender and blitz till it resembles a smooth paste. Scrape out the mush­room but­ter and place onto plastic wrap or grease-proof paper, roll into a tube and place into the fridge.

 

 

Now begin to start your risotto, but first cook your mushrooms.

 

Slice your mixed mush­rooms. In a pan, add two table­spoons of olive oil and fry your mush­rooms. To the mush­rooms, add one clove of chopped gar­lic, a sprig of thyme (leaves picked) and about ½ tea­spoon each of salt and pep­per, or to taste. Fry the mush­room till cooked, I like them slightly golden on the edges. Set the mush­rooms aside. We will add them to the risotto just before it is done. If you add them too early they will get over-cooked and mushy (and no one likes mushy mushrooms)

 

Now for the rice (and finely get­ting the risotto going)

 

Add three table­spoons of olive oil into a heavy-based pan, and slowly fry your onion, gar­lic and thyme until they are trans­lu­cent. At this point sea­son with salt and pep­per (half a tea­spoon of each should do the job). Remem­ber to only use olive oil at this point, when mak­ing risotto, but­ter should only be added at the end as but­ter (together with Parmesan) works as a emul­si­fier in risotto.

 

Now add your risotto to the onion and stir with a wooden spoon till the risotto is fully coated in the olive oil. Again always use a wooden spoon when cook­ing risotto, stain­less steel can crack and break the rice grain which make your risotto too stodgy.

Once the rice is coated, allow the rice to fry a bit – say for a minute or two, you don’t want to burn the rice you just want it to start to get a bit of col­our (very slight brown). I would sug­gest, that once the rice starts to stick to the bot­tom of the pan it is ready to add the wine. Add your wine, and allow for the alco­hol smell to evap­or­ate and then add the reserved mush­room liquid. Stir, and once the liquid is dis­solved begin to add your stock ladle full at a time. I also would sug­gest that you have your stock sim­mer­ing in a pot, as you should keep the stock at a con­stant (almost boil­ing) tem­per­at­ure. Once the ladle of stock is absorbed by the rice add another ladle of stock. Con­tinue to do this until the rice is cooked to your pref­er­ence – the more liquid you add the more cooked your risotto will end up. I find that a liter of stock is the per­fect amount for me, not too crunchy and not too soft. Also give your rice a couple of stirs after every ladle, as you don’t want the rice to stick at the bot­tom. Plus, check season­ing and add more salt or pep­per if needed. Now, just before you add your last ladle of stock pour in the cooked mush­rooms we set aside earlier. Stir, and add season­ing if needed. After the finale ladle of stock has gone in, quickly remove from the heat. At this point you want your risotto to be a little wet­ter than you intend on serving it. So I sug­gest after the final ladle to remove it from the heat as the risotto will con­tinue to absorb the liquid. Now, it’s time to add the mush­room but­ter and Parmesan cheese.

 

Slice the but­ter into rough chunks , together with the Parmesan cheese, place on top of the cooked risotto. Now, quickly put the lid on the risotto, do not stir just leave the but­ter and cheese rest­ing on top. After three minutes, remove the lid and vig­or­ously stir in the but­ter and Parmesan. This should help make your risotto creamy, but not stodgy.

 

Serve topped with micro herbs


  1. Risotto is one of my favour­ite things to make. A real labour of love but worth the effort! Good tips, going to try your method next time.

    Mmmm I’m rather fond of your old logo, but your new one is totally unique…I like! Feels more artisan, craf­ted and per­sonal. Clever girl! X

    [Reply]

    Kristy Reply:

    Thanks Fiona. I like my old logo too, but this one is more me ;-) Let me know how the risotto goes and if the tips helped or not, but what I can remem­ber your mom is pretty good at Risotto so I’m sure she’s got even bet­ter tips. P.s. next week I’m post­ing my Dahl recipe and it is deli­ciously simple (you can even make it in a microvwave!).

    [Reply]

    Christi Reply:

    I have to cook your risotto! Looks so deli­cious and warm me up, since I live in cold Nor­way. Please explain what you mean about soak­ing mush­rooms in boil­ing water for 15 minutes. Just pour boil­ing water and wait 15 minutes or boil for 15 min?

    [Reply]

    Comment by Fiona on July 13, 2012 at 12:20 pm

  2. How utterly gor­geous. The food, the styl­ing, the pho­to­graphy and the logo. You are so ser­i­ously tal­en­ted. I look for­ward to more fre­quent posts.
    S xx

    [Reply]

    Kristy Reply:

    Thanks so much Sam! I’m really, really gonna be post­ing more. Got my next post planned in my head. Thanks again for the WONDERFUL com­ment! x

    [Reply]

    Comment by Sam on July 14, 2012 at 3:12 am

  3. WOW! What a beau­ti­ful blog! Email me please.

    [Reply]

    Kristy Reply:

    Thank You Anne, will mail you ASAP

    [Reply]

    Comment by Anne Myers on July 14, 2012 at 5:13 am

  4. […] Con­tunue to recipe: http://food-monger.com/2012/07/eureka-a-very-mushroomy-risotto-and-a-new-logo-to-boot/ […]

    Pingback by EUREKA: A VERY MUSHROOMY RISOTTO AND A NEW LOGO TO BOOT! | on July 16, 2012 at 12:42 am

  5. OMgreat­ness… LOVE Ris­sotto, but my last attempt was an abysmal slop that tasted of starch and noth­ing­ness… Maybe pluck up the cour­age to try your tips.… ;-)

    [Reply]

    Kristy Reply:

    If you do decide to give risotto a second chance, let me know how it turns out.

    [Reply]

    Flee Reply:

    Hi Kristy… I did it, I gave it a bash, and Wow your tips did make a huge dif­fer­ence. The wooden spoon, the lid on after… It wasn’t quite Res­taur­ant qual­ity, but gazil­lions bet­ter than my last/first attempt. I just need a bit~o~practice. Thank you for restor­ing my Rizotto faith :-)

    [Reply]

    Kristy Reply:

    What won­der­ful news! I am so happy that I have restored your faith in mak­ing Risotto. Thanks so much for let­ting me know how your risotto went — it is always so won­der­ful to hear feed back!

    [Reply]

    Comment by Flee on July 16, 2012 at 1:02 am

  6. This looks stun­ning!! Noth­ing bet­ter than a good mushroom-y risotto in the middle of winter!

    [Reply]

    Kristy Reply:

    Thanks Tessa. Yip, risotto is per­fect for this icy weather.

    [Reply]

    Comment by Tessa @ Girl with a Teacup on July 17, 2012 at 3:03 am

  7. Deli­cious recipe!! Wow, you are very cre­at­ive — I love the painting!!!

    [Reply]

    Kristy Reply:

    Thaks you. I haven’t painted for ages, it was nice to pick up a brush again — I plan on doing more paint­ings for my blog.

    [Reply]

    Comment by Pinkpolkadot on July 17, 2012 at 8:14 am