Another Risotto

I think I’ve been making a different risotto once a week now for quite a while. I just can’t get enough.

I have loads of time on my hands and there’s a certain type of comfort I feel in standing and stirring the pot, only taking a break in order to sip my wine. I feel special – not, ‘don’t eat the paste’ special but happy and in love with the knowledge that making risotto is not a scary or indeed a fussy thing at all – I love making it and certainly love eating it.

I had brunched with the girls earlier in the day – I know right! – brunched! – Pft – so wanky but there you have it – we brunched! On my way home I found myself wandering through an amazing international grocers and found a wondrous collection of mushrooms and bags of carnaroli rice – dinner for the evening was set.

My parents have this thing for dropping by with huge amounts of things they find on special – so, another 5 kilo bag of red onions were begging to be used. Last time they did this I made French Onion Soup but as it’s just me here on my little lonesome now, that wasn’t an option.

I spent half the afternoon slicing onions and the other half caramelizing them. I now have a jar of sweet caramalised onions just waiting to be added to whatever they go with.

Mushroom and Caramalised Onion Risotto it was…and it was all mine! 🙂 🙂 🙂


  • 2 red onions, chopped
  • butter and olive oil
  • 3 cloves garlic, finely minced
  • whatever mushrooms you like just use lots of them
  • 1 – 2 teaspoons dried herbs – I used an Italian mix
  • 1 cup carnaroli or aborio rice – I used carnaroli
  • 1/2 cup white wine
  • 1 litre (approx) vegetable stock
  • 1 teaspoon good flaky salt
  • 1/2 teaspoon freshly ground black pepper, plus more to garnish
  • some more butter and parmesan
  • caramalised onions

Place oil and half the butter in a pan over medium-low heat. Cook onions stirring, for 6-8 minutes until soft. Add garlic and rice, stirring to coat grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock – I didn’t).

Drink wine while you do this otherwise go away and don’t make it!

Melt remaining 30g butter in a pan over high heat. Add the caramelized onions and chopped mushrooms and fry for 4 -5 minutes or until mushrooms are golden. Season.

Add the onions and mushrooms to the risotto and stir through. Add more butter and parmesan – love this risotto really creamy but not soupy so make sure you don’t over do the stock.

Serve risotto immediately and make lots of ‘mmmmm and aaahhhhh’ noises – drink wine with it… 🙂 🙂 🙂

lovely ingredients

lovely ingredients



mmmmeeeeaaatttt - for vegetarians!

mmmmeeeeaaatttt – for vegetarians!


frying the onions and mushrooms together makes the house smell awesome!

frying the onions and mushrooms together makes the house smell awesome!


I make myself so happy!

I make myself so happy!




Rugging up with Risotto

Asparagus and Mushroom Risotto

So, my second week of holidays and I have to say that I have now totally relaxed. I have also stuffed up my body clock, going to bed at all hours…sleeping during the day and staying up late at night…going back to work next week is going to be hell!

Last night my handsome man and I fell asleep on the couch at around 8:15pm and woke just after midnight…just a wee nap! Of course we were wide awake after that so decided a classic zombie film was in order. “Return of the Living Dead” and a bag of sweet chilli and sour cream potato chips and before we knew it we were hitting the sack at around 4:30am. Needless to say we were fast asleep on the couch later in the afternoon after a day out in the cold.

Groggy with sleep and a glass of wine in hand meant that some pottering in the kitchen was needed. It was cold outside and warm indoors, setting the scene for a creamy risotto. Fresh Asparagus in the fridge and Portabella Mushrooms in the pantry…all set to go. I always use butter – I love butter but you could use oil if you like and make sure you use the best parmesan you can find…It makes all the difference.


  • 50 g butter (use oil if you like, about a 1/4 cup)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 6 cups chicken or vegetable stock
  • fresh asparagus trimmed and cut into 3 cm pieces
  • 250 g small portabella mushrooms, sliced
  • 3/4 cup good parmesan cheese, shredded
  • 70g extra butter
  • salt and pepper, to taste
Heat butter or oil in a large sauce pan over medium heat. Add onion and garlic; saute gently for 3 to 4 minutes until softened. Increase heat to high.  Add rice and stir until completely coated with butter or oil and cook for 2 minutes. Add white wine and stir through until wine is almost absorbed.Add 1 cup of hot chicken broth, stirring constantly until most of the liquid is absorbed by the rice.Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.Heat 3 tablespoons oil and some butter in a large nonstick frying pan. Add asparagus and saute for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to colour.

Remove from heat and set aside and add to risotto when it is nearly finished cooking.

Risotto is ready after the last cup of broth has been stirred in and rice has thickened. If risotto is not ready, you can add hot water. It should be soft but with a little bite to it.Remove from heat and stir in extra butter, asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired. Place lid on risotto and let stand for 2 minutes. This will help it become nice and creamy.