An Italian deli has recently opened up nearby and I am lucky to have access to many interesting ingredients that I didn’t before. This also means I have another local shop to happily support and one of the many reasons for returning is their mushrooms. Similar to mushrooms you can buy in a jar but you don’t pay for oil you don’t use. You get all different sorts of mushrooms in a light oil with herbs and a slightly acidic taste. These earthy mushrooms would make a brilliant partner for my sweet broccoli to top a white risotto.
You will need (for two):
Start by making the risotto. Put the stock on the hob to warm up. Finely chop the onion, the garlic and celery. Fry these with a little olive oil until soft and then add the rice. Leave the rice to absorb a little of the oil before adding the wine. When most of the wine has been absorbed, add a ladleful of the warm stock at a time massaging it into the rice. Test the rice after about 20 minutes to see if it’s cooked and season if needed.
When soft but the rice has a little bite, add the Parmesan, stir, remove from the heat and keep the lid on. It’s best if only left for 10 to 15 minutes; the ideal amount of time to sort out the mushrooms and broccoli.
Put a little oil in a pan to warm up; if you have mushrooms in a jar you could use some of this oil. Fry the mushrooms and broccoli together for about five minutes until the broccoli is soft but still with a little bite. Serve on top of the risotto.
Creamy, savoury, gooey risotto with robust, herby mushrooms and sweet, crunchy broccoli make for a fantastic dinner. It was nice to give the broccoli a chance to shine and the mushrooms gave an additional texture and flavour. Simple but scrumptious.