I do this too.
But let's face it, when browsing food blogs I mostly look at the pictures. Except in Bev's blog. I always read the entire post in Bev's blog! Because not only is she a cooking wizard, she is a word wizard too.
Oh yea, look, here's a risotto I made the other night! Not inspired by anyone, but more so by the bright yellow mushrooms I bought on said night.
Risotto with chanterelles and chives
I n g r e d i e n t s (for one hungry or two less hungry persons)
- 2 dl (1 cup) arborio rice
- 6 dl (3 cups) of dry white wine and vegetable stock (always use at at least triple the volume of liquids in comparison to rice! I usually use ca 2 dl wine (1cup) and the rest is stock)
- 1 shallot
- 1 clove of garlic
- two handfuls of chanterelle mushrooms
- 1dl (1/2 cup) pecorino romano cheese, grated
- ground black pepper
I n s t r u c t i o n s
1. Prep: wash, dry and chop the mushrooms; mince the shallot, garlic and chives; grate the cheese
2. Sautée the mushrooms in a skillet and set aside
3. Cook the shallots until soft in oil in a shallow skillet. Add minced garlic and chives. Don't burn the garlic! Otherwise your risotto will taste foul.
4. Add in the rice in one go. Shake the skillet and make sure all of the rice turns translucent before continuing. Don't burn the rice!
5. Add in the white wine. Stir together thoroughly.
6. Add in the sautéed mushrooms and a cup of boiling stock (never add cold stock, or your rice won't cook properly!). Stir together.
7. When most of the liquid is absorbed by the rice, add another cup of stock. Keep going until the rice has cooked through. (I sometimes make the risotto "soupy" by adding some extra stock.)
8. Take the skillet off the heat, season with black pepper, add in a dollop of butter (optional) and the pecorino.
9. Let rest for 5-10 min before serving.