Friday, January 15, 2010

Nunu's Kitchen - Mushroom risotto

Food I make!

I'd previously made this dish for the bf's parents when they came over before Christmas. I made this again the other night for dinner and thought I'd share it with y'all. The only changes I made was to add garlic and onions this time round. Oh make sure you have at least 40 mins to spare when you're making this and you're also gonna be in for a bit of stirring. I apologise in advance for not taking step by step photos like I usually do, I only decided to make this into a Nunu's Kitchen when everything was already in the pan...

Mushroom Risotto

You will need:
  • 1 cup Arborio rice - I believe this is special rice for making risotto, to reduce cooking time, I presoaked the rice in warm water for approx 30mins.
  • 1 extra large Portebello mushroom - sliced
  • 200grams Oyster mushrooms - sliced
  • 3/4 dried Porcini mushrooms - they either don't sell this at my grocery store or it's not in season, whatever, I substituted it with a type of dried mushroom all Chinese people have at home; shiitake xD.
  • 1 stick butter - I used garlic herb variety, u can use plain ol' unsalted
  • 1 412ml can of Swanson chicken stock - use any type you have at hand, we like to stock up on Swanson like there's no tomorrow.
  • 1 clove garlic - diced
  • 1/2 small onion - diced
  • olive oil
  • salt and pepper to taste
  • Dry mixed Italian herbs
  • Parmesan cheese.
La Methode:
  • In a hot pan, saute your garlic, onions and your mushrooms using half of the butter and a drizzle (I've always wanted to say this!) of olive oil until it goes golden brown.
  • Add the rice, turn it a couple of times with ur spatula to coat it with the sauted mushroom mixture.
  • Turn heat down to medium, add 1/4 of the broth, mix well, make sure liquid is evenly distributed.

  •  Cover with pan lid.

  • Now you kinda have to just stand here and keep an eye on your rice, you have to stir it quite regularly or it'll stick, and add more broth once the previous batch has been soaked up and your rice begins to look a bit "dry".
  • Stir in the rest of the butter.

  •  I'm sure there's a way that chefs can just tell when rice is done just by looking at it, but I can't so I just taste it xD. Well mine is done! Add your dry Italian herb mix, and salt n pepper to taste.

  • Sprinkle with Parmesan. Buon Appetito.

WAIT!!There's more!! Photos of the first New Year's Dinner made by yours truely!



  1. Jeezus, that looks GOOD! Thanks for the recipe. :D And you made all those NYE dishes?! Thanks for the awesome food porn, babe. Hahaha...we won't stop loving you. *burps*

  2. i can't get enough of the food porn here

    that risotto looks soooooooo goooooood

    i can already taste it in my mouf

  3. Wow so many dishes.. scratch that.. so many DELICIOUS GOOD LOOKIN' dishes! You make a good wifey! I think I might just have to call you master and learn from your wisdom!