Maine dish, Photography

Risotto with mushrooms and turmeric

In this two posts Styling the risotto and Same food- different props I had my risotto as a central piece in my stories. I showed you different way to style the risotto and I promised that I will tell you the recipe too. So, here is my recipe. I started from the basic recipe for risotto and build it on the way. Everything was done in the kitchen in the moment, nothing was planned. When you have just a few ingredients in the fridge, improvisation is a way to go. I loved what I got in the end. I used chili flakes because I love a little bit of spicy food. It is up to you if you want to use it or not.

Ingredients:

  • 300 g mushrooms champignon
  • 1 cup brown rice
  • 1 onion
  • 1 teaspoon mustard
  • ½ teaspoon chili flakes
  • 1 hand parsley
  • 1 teaspoon dry thyme
  • 2 garlic gloves
  • 1 teaspoon turmeric
  • Salt
  • Pepper
  • Parmesan
  • 1 glass white wine
  • 1 tablespoon butter
  • 1 liter vegetable broth
  • Olive oil

Directions:

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

In the skillet we are making the risotto put 1 tablespoon oil. Add the onion, turmeric, chili flakes, thyme, garlic and the mustard and stir for 1 minute.  Add the rice.

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter and Parmesan. Season with salt and pepper to taste. Garnish with fresh parsley.

Enjoy!

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70 thoughts on “Risotto with mushrooms and turmeric”

  1. Looks fantastic, risotto is something I need to work on despite the fact I have recipe for it on my site while I was happy with that version at the time based on things I have learned/tasted since I now feel that risotto is something that I need to experiment with again.

  2. Greetings Gabi!
    How wonderful to visit your gorgeous and delicious blog home again! I love it! Although I have never tried your recipe, my palette is willing! You are an extraordinary photographer. I want to lick the photos!

  3. I haven’t had risotto in forever and actually kinda forgot about it! I’m so glad I stumbled across this recipe. It looks super yummy, healthy, and delicious! Also- what is champignon?! I have never heard of it!

  4. omg, this looks delish! Can’t wait to try this once my 21-day challenge is complete, or, I may modify it to use some type of cauliflower rice/pearls instead of the arborio.

  5. This looks really outstanding. Definitely something worth trying. (And thanks for liking a post on my Midwest Maize blog. Always fun when a visit leads to another site where folks love food.)

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