February 9, 2018

Friday Flavours: Wild Mushroom Risotto @Monthly Mystery Munchies #32 with Gen

Got a thing for something wild, something earthy and something mushroomy?

No, I didn’t mean those kind of shrooms. Not the slightest insinuation to magic mushrooms! What were you thinking?! 

Rather the shiitake and the oyster mushroom kind. The organic, healthy, non-hallucinating kind. The kind that  I would usually pass; only because I am not the biggest fans of mushrooms. But! There’s always a but! I might just change my mind about mushrooms because. THIS:

Credit: Eat, Play, Clove

 

That looks oh-so-good, isn’t it? I thought so too! 

That my friends is the Wild Mushroom Risotto dish baked…yes BAKED! by our Cheftress over in South Africa in respond to this month’s challenge of our Monthly Mystery Munchies #32. See how she works it all up with risotto as the theme?  

According to Gen:

It just works. I use shiitake and oyster mushrooms because they have a cool earthy flavour. Parmesan brings the extra, and remember to save some of the white wine for cooking. And there is butter. Need I say it again? It gives me life. Reserve the liquid you use for soaking the mushrooms. It has lots of flavour, and it’s such a waste to toss it. In this recipe, I use 600ml liquid – please note that this is the combined total. It includes the mushroom-soaking liquid, wine and stock.

Just looking at her plate filled with risotto makes me hungry.  Plus, I love that she used leeks in her risotto as well and all the no-fuss ingredients with all no-fuss cooking makes this such a delightful dish. It’ll be a sin if I don’t give this a go.

What are you waiting for? Come and click away from my site for a little while and mosey over to Gen’s kitchen with her fab  Wild Mushroom Risotto 

 


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Comments
  1. OHHHHH. Mushrooms AND risotto. You had me at Shrooms. (And risotto.)

  2. Robbie Cheadle

    This looks really good, Ann. Thanks for sharing.

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