A wife of noble character who can find?...She speaks with wisdom and faithful instruction is on her tongue...Her children arise and call her blessed; her husband also, and he praises her. Proverbs 31:10, 26 & 28

Saturday, June 4, 2011

Mushroom Risotto

This is one our staples at the moment. I used to hate mushrooms but when I was pregnant with Rose (no.6) I had a craving for them cooked in cream. Now I don't mind them, preferably not raw though.

As I make this off the top of my head some of the measurements may be a little off.

As a general rule I use 1 litre of stock per cup of rice.

For a while I was too scared to make risotto as all the recipes had Arborio rice but once I started making it I realised you can use any rice. We make it fairly often with Basmati Rice.

To give you an idea of how much to make for my large family I use 3-3 1/2 cups of rice, I actually add 1 cup of cheese as well.


  • Butter
  • Rice
  • Chicken or Vegetable stock (I use stock powder mixed with boiling water)
  • Sliced Mushrooms
  • Grana Padano Cheese (you can use parmesan but I like grana padano better)
  • Cream
  • Salt and Pepper.

  1. Melt a few tablespoons of butter in a large non-stick frying pan.
  2. Add rice to frying pan and cook for a couple of mins until grains start to look opaque.
  3. Add boiling chicken or vegetable stock to the rice and stir. Cook for 10-15 mins on medium high stirring occasionally so the rice doesn't stick. If you find that the rice is getting too dry add some more boiling stock.
  4. While the rice is cooking saute some sliced mushrooms in a few tablespoons of butter until soft.
  5. When the rice is ready turn off the heat and stir through mushrooms.
  6. Add around 1/2 cup of grated grana padano cheese and 1/2 cup of cream.
  7. Season with salt and pepper.