Exotic mushroom, sage and brown rice risotto

I love a risotto. But it is a lot of work sometimes and in addition to that there is the perception that it is therefore also rather difficult to make.


To a certain degree this is right because if you are not careful, a risotto can easily turn stodgy. The trick of a risotto is to make sure that it is creamy.

What I thought might be nice is to take you  through the risotto step by step with pictures.

 Ingredients:

1 celery stick with leaves
1 small bunch of sage
Olive oil
80g butter (halved)
2 shallots
1 clove garlic
Salt and pepper
Punnet of exotic mushrooms : Portobello and Portobellini Shiitake, Shimeji, enoki  etc- chopped
1 1/2 cups brown rice
150ml vermouth - imparts a fantastic herbiness and sweetness to the dish
250 ml white wine (Chardonnay or a Chardonnay blend - I used a Chardonnay-Viognier from Woolies; I won't wax lyrical about the choice of wine and what it imparts)
1l chicken stock

1. Finely chop up the celery, sage, shallots and garlic. Gently melt half the butter with the olive oil in a pan over a low heat. Add the chopped celery etc and allow them to sauté until the onion and celery is translucent and the garlic and herbs become aromatic. Add a pinch of salt and pepper.

2. Add the chopped mushrooms and turn up the heat a little bit. Sauté until cooked.

3.  Remove and put onto a plate

4. Add the butter to the pan and once it is melted, add the rice and coat in the butter. Then add the vermouth and stir for all you're worth. Sorry, I shouldn't exaggerate, the stirring for all you're worth comes later... just stir.

5. Once the vermouth has evapourated, add a quarter of the chicken stock and stir on a high heat until the liquid has evapourated. Then add half the wine. Stir until the liquid has evapourated. Repeat twice more.

6. Add the mushrooms etc back to the rice and end with the third quarter of chicken stock. These stages give your risotto it's creaminess and YES! it is a lot of stirring. Expect this to take about 30-40 mins on a high heat.

7. But here's the nice thing, brown rice is rather more forgiving than arborio rice and won't get as stodgy so this is where you can cheat. Add the last quarter of chicken stock and allow the rice to cook through. It may be just slightly al dente and that is preferable to entirely soft rice. But only slightly al dente, too much and it will seem undercooked.

All that's left then is for you to serve and enjoy with a lightly dressed green salad.

- bon appetit

Tomato Risotto - The food that should be reserved for lovers!

This weekend saw me making one of my favourite Italian dishes, the Risotto. Hmm, how do I describe the risotto? It is one of those dishes that when you taste it, it is heaven in your mouth and so completely satisfying and infused with such delectable flavour that it makes you immediately well disposed to all those around you. It is a moment to savour, it is a moment you could fall in love! No wonder the Italians are such a passionate people!

Being  at my happiest when I’m cooking for others  I have often wanted to implement a tactical turn to my dinner parties. That is that each person that I invite must also invite someone that I don’t know. Preferably with the view of meeting ‘the one’.  Yes, I could be cooking and sharing with someone I don’t turn out to like, but on the other hand I could be cooking for someone I do, and what’s more, I’d be in my element as the gracious host and elegant chef. Ok, sometimes I’m not gracious nor elegant (throwing out, along with a teeny tiny temper tantrum, lumpy cheese sauce for a fondu, because it wasn’t perfect, springs to mind. A friend insisted on saving the sauce and it actually wasn’t all that bad in the end! ) Either way it guarantees an evening of entertainment!

 One of my regular flavours is a mushroom risotto. I’d heard horror stories about risotto, hours of stirring and well nothing but a(nother) lumpy mass resulting. But this is a dish which, luckily I have perfected and therefore like to indulge my guests, and...well none of them have been gracious enough to bring a nice looking man, as yet unknown to me, to dinner.

But back to the mushroom risotto- a delicious dish that is diffused with delicate morels.  But if you are pedantic about having the diverse woody and nutty tastes that various mushroom types can bring to the dish, then being out-of-pocket is not one of the times that you can make this dish in its entirety. Also, I like to use a fairly good oak barrel –rested chardonnay. While it need not be a wildly expensive one, which would just be sacrilege to throw into the pot, rather than enjoy direct from the glass, a goodish one is still important since the flavours of the wine ultimately add to the flavour of the dish.

It was Saturday evening and not having had anything particular planned, but longing for a bit of company, I decided to invite some friends around for dinner.  But what to make?

It being Autumn, that awkward, but also very exciting time of year when the days are hot, but the evenings cool, I decided on something for dinner that would pay homage to the two seasons that it lies between and settled on a tomato risotto. This Risotto I also make with a less heavy wine, one that has a little more zest to it and is a little more refreshing with a slight summer sweetness (tropical fruit) to it. This along with the tomato and a light side salad of a variety of lettuce greens, tossed lightly in raspberry vinegar and olive oil (don’t forget a pinch of salt and black pepper), is testament to the summer. The cream, which I’m sure the Italians would feel is a culinary profanity in the summer, and also because a risotto has a naturally creamy texture, is a taste and preparation of the winter to come.  You can also serve this with a few slices of prosciutto (or black forest ham) on the side to complete the dish.