Christian Cookery

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Christian Cookery: mostly meat, good-quality food pagan cookery: smoothies

Preparation: Fry your mushrooms and half of the parsley with the olive oil for about 10 mins, add some salt and pepper. In a separate pan, fry onion in olive oil on medium heat until they become soft but not brown. At the same time, set some stock to boil or keep it hot somehow. When the onions are cooked, add in the rice, toast the rice on a medium heat (which for me is like 6/7) until it's translucent around the edges. When you're done toasting the rice, add the wine and the cooking of the risotto begins. THIS IS IMPORTANT: always keep the rice moving. When you can drag a spatula through the pan and not have the rice come back together, add a ladle of stock and mix. Keep doing this until the rice is cooked, which is about 20 minutes, maybe more maybe less. Around 2 minutes before you think it should be done, add your mushrooms into the rice pot, and mix. Keep cooking as normal. Once the rice is cooked through properly, add the butter and the cheese, and mix. Serve and garnish with the leftover parsley. This should be good for 3 portions. Enjoy!

Mushroom Risotto Ingredients: 1 cup of Carnaroli or Arborio rice (unwashed) 400g sliced mushrooms About 1l hot chicken stock Olive oil Salt/pepper Handful of parsley Half a cup of white wine 1 thinly diced onion