Skip to main content

Mushroom and Mint Risotto


I promise this is the last risotto you will hear about, for a while. But this was too good not to share. This was the first time I made a risotto with homemade mushroom stock rather than the cubes and let me tell you this, the difference is mindblowing.

I heated 1 1/3 cup of the mushroom stock I'd made the day before and left it at a low simmer. In a pan, I heated a tsp of olive oil and sauteed 8-10 mushrooms, chopped into thin slices for a couple of minutes. Added 1/3 cup of arborio rice and stirred for a bit to coat it with oil. Poured in a glug of white wine. When the wine dried off, I added 1/2 cup of stock. It simmered away at a medium heat and I continued to add more stock, 1/3 cup at a time until the rice was done. With the last addition, I also added salt.

Once the last instalment of stock had dried, I took the rice off the heat and poured it into a serving dish. Then topped it with parmesan, fresh ground pepper and mint leaves. Earthy, cheesy, minty - rice this flavorful is hard to find.
Labels:

Comments

Spice said…
Love mushrooms,basically anything made out of it, it's kind of a staple in my fridge, and no doubt about home made stock. But as far Risotto is concerned never made one, why ? don't know,U seem to be big fan of Risotto. Receipe sounds tasty. BTW thanks Simran for visiting my blog, actually at that time i was just trying to start the blog but then it was on a halt for almost 6 weeks.Hopefully now things will go smooth.Phir milde hann.
October 8, 2009 at 12:59 AM
Priya Suresh said…
Wat a delicious and aromatic risotto, just drooling rite now here..
October 8, 2009 at 3:05 AM
chef and her kitchen said…
lol,the way u explained made me hungry..that looks just perfect dear..
so started using ur khazana of groceies?
October 8, 2009 at 10:52 AM
suvi said…
no, keep them coming. I love risotto. Maybe because you need to add some wine to it - the rest...sip sip and finish :)
October 8, 2009 at 9:03 PM
Suganya said…
Risotto looks perfect. Nice picture. YUM!. Mushroom and mint sound so unique.
October 8, 2009 at 9:23 PM
Vijitha said…
Lovely risotto! Nice pic too!
October 10, 2009 at 12:38 AM
CurryLeaf said…
Missed the risotto Simran,Very aromatic what with the mushroom stock and mint.Great recipe
October 23, 2009 at 7:39 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more