Friday, March 9, 2012

In the mood of...Mushroom Risotto

Cooking mood is back in town. I’m in the mood to try new recipe for my little family (which consist of 2 picky eater, yes Paparil & Lil Rara).

A few months back, I got to try risotto for the first time. I always watch those chefs in MasterChef or Hell Kitchen cook risotto. So, I was wondering how it taste? It looks like baby food with decorations…Hehe..

 Risotto with Grilled Beef in Meatworks, Citta Mall

Apparently, risotto not that bad and I kind of like it. So, why not trying to cook it at home, rite? Tadaaa, here I am trying to cook my own risotto!

Risotto in the making

 For Coffee Mama & Little Zara: Mushroom Risotto with Salad

 For beef lover, Paparil: Mushroom Risotto with Grilled Beef

Where did I take the recipe? After googling for a few minutes, I used this 3 recipe for guidance. Mix and match after considering what I have in my little kitchen.

My version:

Chicken stock (2 cube of Maggi Chicken stock + 1 litre of water + 1 bay leaf)
2 handful of shitake & oyster mushroom (up to you which mushroom you want to use)
2 tbsp olive oil
2 tbsp butter
1 large onion (finely chopped)
2 garlic (finely chopped)
Parsley (finely chopped)
1 cup of sushi rice (I can’t find any risotto rice in Giant)
Salt & pepper
Parmesan Cheese

1.   Boiled the chicken stock and then turn down the heat and let it simmer.

2.   In another pan, fry the mushroom with olive oil for about 3 minutes/until it softened. Set aside.

3.   Heat olive oil and butter, add in the onion, garlic and parsley. Keep the heat very low and fry about 10 minutes.

4.   Add in the rice and turn up the heat. Keep stirring until it become translucent.

5.  Then, add in 1 cup of the chicken stock and low down the heat. Stir gently and let the rice absorb the liquid. Repeat the step for a few times until the rice is al dente or up to your preference. (About 15-20 minutes)

6.  Remove from heat and stir in the mushroom, butter, parmesan cheese, salt and pepper.

7.  Tips from Jamie Oliver: “Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.”

8.  Let’s eat!