Hetty’s mushroom risotto

IMG_2350[1].JPGHey everyone!

Saturday, what a day. I woke up knowing that this was the day I would make my very first risotto. I was not looking forward to making dinner today. I’ve heard so many chefs talk about how incredible hard it is to make risotto from scratch so I decided that I was not going to make it. Then I realized that I can’t let fear take control of me. I decided that even though I could fail it was not an excuse for not trying. So I found a Mushroom risotto recipe and I decided to do my best and hope for the best. I jumped into the unknown, into something new. I had all the odds against me but I didn’t care at that point. I felt confident, yet not and I was determined to do this no matter how the outcome would be. The result turned out great and I can’t believe that I was so afraid of everything going wrong when it was this easy to make it right. Sometimes things in life turn out much better than you expect and you get this wired feeling about how on earth you could have been afraid to do something that was so easy. But there are also cases when something seems super easy but turn out to be a complete disaster. Life is life, something the hard things are easy and the easy things are hard. We all have our good days and our bad days weather it’s in the kitchen or in life in general.  Here is today’s recipe on my mushroom risotto.

Ingredients:

1 cup (200g) Risotto rice

0,6  Dry white wine

3,2 Cup Chicken broth

1-2 Shallots ( Depending on size.)

Parsley for garnish

Grated Parmesan

1 TBS Freshly pressed lemon juice

Pepper

1 TBS butter

 

NOTE: Do not add inn all the hot broth at a time, just add little amounts at a time, when the risotto starts to thicken add inn more and continue the process. Until the Risotto have reached a medium thick consistency.( But not too thick.)

Directions:

1. Slice up the mushrooms, peel and finely chop the onion and garlic.

2. Add the mushrooms into a dry hot pan. Let it simmer until the liquid from the mushrooms have been evaporated. Then add in the butter and let it simmer until the mushrooms have reached a golden color. Add in the onion and garlic, let it simmer for 4 minutes.

3. Add in the Risotto rice and let it cook for about 2 minutes. Pour in the wine. Let it boil before you pour in the chicken broth( small amounts at a time until there is nothing to little left.) Stir constantly so it doesn’t stick. Cook the risotto until al dente. Season with pepper and freshly squeezed lemon juice. Tastes the risotto before serving so you know it’s soft enough and that the seasoning is right.  Add some grated Parmesan cheese over top before serving. You can add some parsley as garnish if wanted to get a more fresh look.

I hope you like this recipe as much as we do. I was very surprised that making mushroom risotto was so easy to make, but it turns out it was. Even though this recipe was actually pretty difficult to put down in words I hope that it wasn’t too hard to understand.

I hope all of you are having an amazing Saturday so far, and i hope to see you all back here tomorrow or a new post.

  • Hetty

 

 

 

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