My daughter has been asking me to make a mushroom risotto for some months now. I used to make risotto often a few years ago but all that stirring became too much for me and I stopped enjoying making the dish.
But my daughter loves mushrooms and we have such lovely mushrooms in season at the moment that I decided to give in so that she could stop nagging 😊
So I gathered all the mushrooms I could find – portobellinis (similar to portobello), oyster, shimeji and shiitake. Quite a nice mix of textures, colors and flavor. We added some fresh thyme and garlic to the mushrooms. They looked gorgeous roasting away in the pan.
And best of all, my daughter asked to do all the stirring. Here we are halfway!
I picked up from one of the recipes I found that you should remove the risotto from the heat, add the Parmesan and cold butter and then leave the risotto to relax for a few minutes. The end result was absolutely worth it! We served it up with a generous sprinkle of Parmesan and some fruity South African olive oil. Take a look.
And the leftovers heated through nicely in the microwave the next day. We’ll be doing this more often I can tell.
Until next time 🍷