Mushroom Risotto

Mushroom Risotto

3 Tbsp oil
50g butter
2 small onions
3 cloves garlic
8 large button mushrooms (250g ish maybe?)
5 slices of shaved ham
3 rice cups of rice (how much is a rice cup? Much smaller than a standard/metric cup)
6 standard cups of water
4 tsp chicken stock/4 stock cubes (dissolved in the water)

Put oil and butter in the pan and melt the butter. Add chopped onions, crushed/chopped garlic, chopped mushrooms and diced shaved ham and saute until they're all looking yummy (10 minutes maybe?) Add the rice to the pan and "brown" it a little bit. Add more butter if you need to. Make sure the rice gets nicely coated. Add 2 cups of water. Cook on high for 5 minutes or until the water is about 3/4 absorbed/cooked off. Add the rest of the water with the stock. Cook until liquid is absorbed and rice is tender, about 20 minutes.


This was pretty nice but you may want to consider making some changes to adjust to taste. My suggestions:
-Add peas. Lots of them. 1-2 cups of peas.
-Scrap the ham. Or use less. It affected the flavour a bit too much.
-Use less stock, maybe half the amount, and add a bit of salt instead.

I also don't know if this is the correct way to cook "risotto". But it works for me.


FaerySarah said...

this looks really good! yum!

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