Recipes out the window
Updated: Feb 4
I made a mushroom risotto today, going for my 4th dish from Jamie Oliver's '7 Ways' recipe book (which I can't recommend enough if you're looking for inspiration). However I'm just useless at following recipes,
Having been cooking for over 8 years, I like to think I have a pretty good understanding of what I'm doing. Emphasis on the 'pretty' as we all cock up from time to time. Regardless, going back and forth between a recipe book and the stove, to make a fairly straight forward risotto, is a tedious ball ache...
So I shut the book and cracked on with it and this is what I came up with, which was bloody good, if I may say so myself:
Video - Serves 2
- 1 onion
- 2 cloves of garlic
- 250 grams of chestnut mushrooms
- 4/5 fresh thyme stalks (if not use a teaspoon of dried)
- 100ml of white wine (I actually didn't have any but when I make it again I will be adding)
- 500ml of chicken or vegetable stock
- 1 tablespoon of sour cream (can use creme fraiche or yoghurt as an alternative)
- Grated parmesan
Finely dice your onion, crush your garlic and place into a bowl. Then slice your mushrooms and rinse. If you're using fresh thyme (which I hope you will), remove from the stem and chop until fine.
Now that you've done your prep, get your pan on a medium heat and add a tablespoon of olive oil, or a good knob if butter if you prefer, you fat bastard. Then add add your onions and garlic and sweat down for a couple of minutes. Throw in your mushrooms and cook down for a further 2-3 minutes. Season with salt and pepper, throw in your thyme and mix well.
Now add your risotto rice and stir. Pour in your white wine and cook it out for a couple of minutes. Once you've done that, slowly pour in your stock, bit by bit whilst you continue to stir. You will need to continue to do this until the rice has absorbed all of the liquid and is thick & soft. It takes 15-20 minutes, so make sure you haven't overworked your wrist that day.
Once your rice has cooked, add your sour cream and mix in well. Season for taste, garnish with a pinch of thyme and grate parmesan on top.