Skip to main content

Mushroom and Mint Risotto


I promise this is the last risotto you will hear about, for a while. But this was too good not to share. This was the first time I made a risotto with homemade mushroom stock rather than the cubes and let me tell you this, the difference is mindblowing.

I heated 1 1/3 cup of the mushroom stock I'd made the day before and left it at a low simmer. In a pan, I heated a tsp of olive oil and sauteed 8-10 mushrooms, chopped into thin slices for a couple of minutes. Added 1/3 cup of arborio rice and stirred for a bit to coat it with oil. Poured in a glug of white wine. When the wine dried off, I added 1/2 cup of stock. It simmered away at a medium heat and I continued to add more stock, 1/3 cup at a time until the rice was done. With the last addition, I also added salt.

Once the last instalment of stock had dried, I took the rice off the heat and poured it into a serving dish. Then topped it with parmesan, fresh ground pepper and mint leaves. Earthy, cheesy, minty - rice this flavorful is hard to find.

Comments

Spice said…
Love mushrooms,basically anything made out of it, it's kind of a staple in my fridge, and no doubt about home made stock. But as far Risotto is concerned never made one, why ? don't know,U seem to be big fan of Risotto. Receipe sounds tasty. BTW thanks Simran for visiting my blog, actually at that time i was just trying to start the blog but then it was on a halt for almost 6 weeks.Hopefully now things will go smooth.Phir milde hann.
Priya said…
Wat a delicious and aromatic risotto, just drooling rite now here..
Prathibha said…
lol,the way u explained made me hungry..that looks just perfect dear..
so started using ur khazana of groceies?
aquadaze said…
no, keep them coming. I love risotto. Maybe because you need to add some wine to it - the rest...sip sip and finish :)
Risotto looks perfect. Nice picture. YUM!. Mushroom and mint sound so unique.
VS said…
Lovely risotto! Nice pic too!
Curry Leaf said…
Missed the risotto Simran,Very aromatic what with the mushroom stock and mint.Great recipe

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…