mushroom risotto.

Last summer, my friend Dominik received a nice little birthday gift from us. He loves to cook and his girlfriend gave us the hint about Jamie's 30-Min Meals. When I went to the bookstore to buy it, I was instantly smitten. The pictures, the layout, the idea for all the 50 meals. Obviously, Dominik was really happy about his gift. Since then he has already put it to good use and threw a lovely dinner party for a bunch of friends.

If you want to get more invitations to dinner parties, give your friends cookbooks for their birthdays!

I raved about the book to everyone who did and didn't want to hear it and only half a year later, for my birthday, my brothers beautiful girlfriend presented me with my very own Jamie.

You see, before that I was never really into him. Sure I knew of him and his TV show and all, but I was never curious enough to check out his books. Well, things have changed.

So last week, before my BF's departure, we wanted to have a nice last supper. Enter Jamie. We quickly settled on the Creamy Mushroom Risotto. Not a tough choice - when it's -15°C outside, all you want is warming comfort food.

We changed the recipe a bit to what we've had on hand and neglected the celery (not a fan!). A simple arugula side salad, the delicious Raspberry-Limononcello Trifle for dessert and - voilà! Actually, I hadn't planned on posting this, but it turned out so well, I just had to. So here the Mushroom Risotto for you, that we loved so much.

 

Mushroom Risotto

adapted from Jamie's 30-Min Meals

1 small leek

1 onion

small handful dried tomatoes

250 g Arborio rice

1/4 l white wine

1 l vegetable broth

300 g champignons, or other mushrooms

1-2 cloves garlic

big chunk of butter

30 g Parmesan

1/2 lemon

fresh or dried rosemary, thyme

Chop the leek and onion and sauté in some butter and olive oil in a big pot. Add the chopped dried tomatoes and 2 tsp of dried rosemary. Add the risotto rice and stir for a minute. Deglaze with the white wine and stir until all liquid is absorbed. Add salt and pepper. Add a cup full of broth and stir. For the next 18 min or so add a little broth every minute or so, until the whole liter is used up. So stir stir stir! Meanwhile, put some butter and olive oil  in a pan. Add half of the cleaned and chopped mushrooms in the hot pan. Add the minced garlic. Add salt, pepper and a tsp of dried thyme to taste. Put the pan in the oven and grill on high until mushrooms are crispy golden-brown. In the meantime, add the other half of the mushrooms to the risotto. Don't forget your stirring! When the risotto is creamy and all liquid is absorbed, add a big chunk of butter and the grated Parmesan. Squeeze half a lemon in the risotto. Add the baked mushrooms and fold under the finished risotto.

For the arugula salad dressing, I just squeezed the other half of the lemon, added some olive oil, salt and peeper and a squirt of agave nectar. 

Enjoy with the rest of your white wine, if you didn't already finish the bottle while cooking...it happens.