January. Undoubtedly the month for which comfort food was created. Can there be any other time of year more in need of warming, soothing and hearty cooking?
When the days are long and tiring and the nights are dark and cold, there is one dish that I know will always lift the gloom of the post-Christmas comedown – risotto.
Risotto is one of my favourite dishes all year round, but there’s something about its rich, creamy consistency that makes it a regular on my winter menu, both at home and at work.
Served in a large bowl and topped with shavings of Parmesan, this Italian dish is grown-up comfort food at its best. Simple, versatile and easy to prepare – a good risotto ticks all the boxes when it comes to soul food.
While it may take a little time and patience to prepare, it’s not difficult. And there’s something undeniably soothing and relaxing about gradually creating a steaming pot of creamy risotto at the end of a long day.
The addition of a medley of mushrooms in this recipe gives an earthy, nutty finish which combines well with the creamy texture of the rice.
Mixed mushroom risotto
|fresh mushrooms of your choice – try porcini, shiitake, chestnut and oyster, or whatever takes your fancy.||500g|
|garlic, chopped||1 clove|
|Arborio risotto rice||250g|
|vegetable stock, plus more if needed||750ml|
|salt & black pepper||To taste|
- Melt 50g of butter and fry the mushrooms lightly. Add in the shallot and garlic and cook until soft.
- Stir in the rice and add the wine. Keep adding a little stock at a time, stirring continuously until all is absorbed before adding more. Add more stock if needed and continue until rice is cooked.
- Season with salt and black pepper before adding the remaining 50g of butter and mixing until it has melted.
- Ladle into bowls and top with shavings of parmesan.
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