Winter in Hobart hasn’t been too bad this year, normally by this time it is so cold that your bones ache and once the chill sets in you have no hope of warming yourself up.  We’ve really only had one weekend so far that was so cold I just wanted to stay inside.  To combat this I spent the Sunday afternoon putting together a fairly simple mushroom risotto.

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Step one: Glass of wine.

This was going to be a mish mash of a recipe with the aim being to provide dinner for the night, along with a number of lunches for the week.  The below is what should make 4 generous helpings.

MUSHROOM RISOTTO

350g Portebello Mushrooms
1 Brown Onion
500g Arborio Rice
Olive Oil
2L Beef stock
Parmesan Cheese
Flat Leaf Parsley

Rather than cooking the mushrooms in the pan I decided to BBQ them to give them a smokier flavour.  They could just as easily be sliced and cooked with the chopped onion. Firstly, put the beef stock on to boil and then pop the mushroom and onion (both sliced) into a pan and cook for 3 minutes or so until they brown.

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Add the arborio rice to the pan and cook for about a minute, or until the rice is a little translucent.  Then add all the boiling beef stock at once, cover and simmer for around 18 minutes.  The rice needs to be tender but still firm to bite.  Don’t stir the pan.

That’s really all there is to it.  Serve the dish up with fresh parmesan and parsley.

I bulked it out a little with some chicken and toasted pine nuts, which I just served on top as a bit of an afterthought, but the chicken could be incorporated earlier (once browned off) with mushrooms and onion.

It held up really well for a week of lunches as well.

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