No wonder the Italian's say their ''food is made with love''. As I was making this I told the family I was making this with love, as I was stirring in the stock slowly for around 45 minutes, not walking away once.
This risotto is creamy and has a rich flavour because I used a great stock and I use Shiitake mushroom's as well as portobello and white mushrooms.
Shiitake Mushrooms - These mushrooms have a strong flavour, this gives your risotto the rich taste. Unless you grow them you need to buy them dried. They need to be soaked in liquid for 30 minutes. I soaked them into some of the stock so the flavour of the mushroom is absorbed into the stock. Do not overcook them.
Nutrition -
- Supports your immune system
- Protects us against cardiovascular diseases.
- Very rice in B Vitamins - excellent sources B2, B6, Niacin, Choline, Folate, Vitamin D.
Minerals - Selenium, Copper, Zinc and Manganese.
Dietary fiber
Risotto Rice - only use arborio rice. It is short and fat, which turns into a creamy texture.
Parsley - Lowers risk of heart disease and cancer. Contains high doses of chlorophyll, proteins, enzymes and a large amount of vitamins and minerals. It is also a cleanser for your kidney.
Mushroom Risotto Recipe
Serves 5 -6 use any type of mushrooms but please try the shiitake ones as well.
1 onion chopped finely
500 gr white button mushrooms sliced
250 gr portobello sliced
20 gr dried shiitake - Rince to clean and then soak in 1 cup of the stock you are going to use
750 gr arborio rice
Bunch of parsley
10 - 11 cups good heated stock (1 - 2 cups can be just water)- if you buy your stock make sure it is not high in salt.
3 tbsp butter
1/4 cup grated parmesan cheese
Method
1 - In a large heavy base melt 2 tbsp butter and on low slowly cook until soft the onion - lid on.
2 - Add raw rice, stir, cooking for 3 mins.
3 - Turn the element up a little more. With a ladle, slowly over 45 minutes, add one ladle at a time, the stock. Stirring every now and then. As the stock disappears add another ladle. Take your time and make it with love. You don't want it to stick on the bottom of the pot.
4 - When the rice is al dente ( firm to the bite) not soft and squishy and add the mushrooms including the cup of stock the shiitake mushrooms are soaking in. Stir, it should be a sloppy dish (not a fried rice look) place the lid on and rest for 4 minutes with element off.
5 - Add 1 tbsp butter and parmesan cheese, stir, taste and season if needed.
Serve straight away. Garnish with more grated cheese and parsley if you want.
