Creamy Mushroom Risotto

I break some cardinal cooking rules in this recipe - adding dairy to a risotto before it is cooked, for example - but the result is really creamy and full of flavour. 

Risotto is one of our family's store cupboard dishes. Towards the end of the week we often use the same basic recipe to make a mixed vegetable risotto out of whatever we have left in the fridge. Not every vegetable works! It is, however, an easy dish to adjust according to the taste and dietary restrictions of whoever is eating. If you use vegetables that have quite a strong flavour, you can sometimes get away with using boiled water instead of stock provided you remember to check and adjust the seasoning as you go. I have also posted a recipe for a low FODMAP variation which I use for Robbie and for Harry who won't eat mushrooms, or peppers, or visible onions, or...

This mushroom version goes very well with a mixed salad. Serving it topped toasted seeds to add contrasting flavour and texture.

Family Verdict:

Drew: 'Delicious and filling.'

Meg: 'Scrummy.'

FEEDS: 3-4 people

Time needed: 5-10 minutes preparation plus around 15- 20 minutes to cook

INGREDIENTS

350-400g arborio rice
200g closed cup mushrooms

1 small red onion

1 large or 2 small cloves of garlic

1tbs olive oil

1/2tsp cumin seeds (optional)

500ml stock (approximately) plus addtional boiling water if required

150ml lactose free milk (approximately). Lactose free cow's milk works best in terms of flavour.

Grated cheddar to taste (I tend to use maybe 150g. Most of us like this dish quite cheesey)

Chopped flat leaf parsley (optional)

Toasted mixed seeds (optional)

Freshly ground salt and pepper

METHOD

1. Slice the onions, wipe and slice the mushrooms and prepare the garlic for crushing/pressing. Make the stock.
2. Heat the olive oil in a deep frying pan or a saucepan. Add the onion and cumin seeds (if using) and cook over a low heat until the onion starts to soften. Add the garlic and continue to cook for a couple of minutes, stirring occasionally and keeping an eye on the pan to make sure that nothing burns.
3. Add the mushrooms and continue to cook, stirring as necessary to ensure they are coated in the oil/onion/garlic/cumin mix. 
4. When the mushrooms start to cook, add the arborio rice. Continue to cook, stirring frequently to avoid anything burning and/or sticking. After a few minutes the rice will begin to turn transparent.
5. Add approximately 1/4 of the stock. The first time you add any liquid to the rice there will probably be some impressive hissing and steaming. Stir everything together to ensure that the liquid is evenly distributed.
6. The plan now is to let the rice mixture absorb almost all of the added liquid before you add any more, but without letting everything get too dry or sticking. The rice will gradually soften while it absorbs the flavours of the stock and/or of the vegetables. Stir fairly frequently to ensure even cooking and in order check whether it needs more liquid.
7. Continue to add more stock each time the liquid has nearly disappeared. If you run out of stock before the rice is nearly ready then you can use boiling water instead. Taste frequently and adjust the seasoning as required but with quite a light hand if you still have stock to add. Use the intervals between adding liquid and stirring to prepare the salad or accompanying vegetables.
8. When you think you are probably about to add liquid for the last time (i.e. when the rice is almost cooked) add the lactose free milk rather than more stock/water. Stir this in, allow everything to cook for another minute or two then turn off the heat. The rice will continue to cook for a while in the residual heat. Stir in the cheese until melted. Taste the dish again and adjust the seasoning if required.
9. Serve topped with toasted seeds and/or chopped parsley, accompanied by either mixed salad or vegetables.