Wild Mushroom Risotto

Weekdays…ah, what can I say which isn’t old? Wednesdays get on my nerves because Friday is just round the corner but two more working days to go before that! Well, as much as I love cooking, Wednesdays are usually my lazy days. But do I compromise the taste because I am lazy? No. Here is recipe which is quick but needs attention while it’s being cooked. I swear I took the final picture but I can’t find it anymore! Sorry all, this picture is when I just added risotto.

Portobello Mushrooms: 2

Onion: 1

Shitake Mushroom’s dried: ½ cup (optional)

Chicken or vegetable stock: 2 cans

Wine: ½ cup optional

Garlic cloves: 3

Risotto: 2 cups

1/4 cup mixed fresh basil, tarragon and thyme or 1 tsp. dried basil, 1/2 tsp. tarragon and 1/2 tsp. thyme

Parmesan Cheese: depends on taste

Olive Oil

Salt and pepper to taste

Method:

Clean the Portobello mushrooms and dice into cubes.

Add olive oil in a vessel and sauté onion’s and garlic, until onions turn translucent. Chop the mushrooms and add to onions; continue to sauté.

After 2 minutes, add risotto and stir continuously for 30 seconds.

Now add 1 can of stock. From this point on, you will need to stir fairly often to keep the rice sticking. As the rice starts to get dry, add a little wine and more stock.

Repeat this process until you finish all the wine, stock. If rice isn’t cooked yet, you can add water. The trick is to add just enough water and keep cooking.

When risotto is completely cooked, add the herbs and salt. (Remember, whenever you make Italian, you will need to serve immediately to hold the taste…my opinion anyway).

After serving in to a plate, add freshly grounded pepper and parmesan cheese. That’s all!