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Day 16 : Cooking Mushroom & Peas Risotto

I honestly haven't been taking care of my health and haven't been eating good this week. It's mostly because of the Stage 4 Restrictions regulation that doesn't allow people to go shopping together if they're form the same household. I used to shop alone, but since I'm always shopping for two people, it does get very heavy at the end when I have to walk 15 minutes back home. Before Stage 4 came into play, me and my partner decided to do weekly grocery shopping together every sunday, and it was great. But now that the '1 person limit' for grocery shopping is active, I couldn't even be bothered to go shopping alone at all at this point.



Despite of the resistance, I decided to go grocery shopping for a little bit simply because I deserve a good meal. The weather was looking pretty good, and I felt like taking a walk. We're at the end of winter right now, so the cold has died down a little bit, and flowers are starting to bloom for spring. So anyways, I went to shop a little bit and I decided that I wanted to cook Mushroom & Peas Risotto. It looks like an easy recipe, and I don't need to shop much for this. Let me show you how I made it.


For this recipe, you'll need :

1.  1 1/2 cups of Arborio Rice

2. 300g - 400g of exotic mushrooms

3. 6-7 cups of chicken or vegetable stock

4. 1/2 cup of onion

5. 1 cup of frozen peas

6. 2 cloves of garlic 

7. 2 teaspoon of fresh thyme

8. 2 tablespoon of chopped fresh parsley [more for garnishing]

9. 1/2 cup of dry white wine

10. 2 tablespoon of olive oil [also 2 tablespoon of butter for non vegan]

11. 1/2 cup of grated parmesan cheese [more for garnishing]

12. Salt & Pepper [Truffle Oil if you have for serving]


Preparation :

1. Thawed the frozen peas. Because if you don't, it won't be soft enough even after you cooked it with the risotto for a long time. Trust me. 

2. Prepare the exotic mushroom, cut the big one, and tear the thick one into small pieces. Clean and wash them thoroughly. Here in the package that I bought, I got Shiitake, King Brown and Shimeji mushrooms. The Shiitake is already cut, so I sliced the King Brown and I cut the bottom of the Shimeji and tear them up. Since King Brown mushroom is vey tall, I wasn't sure how to slice it up, so I ended just using half the top of the mushroom. But I kept all of the leftovers from these mushrooms for the stock, so yeah, don't throw any leftovers, they are FLAVOURS!

3. Finely chop your onion and your garlic (I used minced garlic that's already in a package jar, so much more convenient!). And then also pick and chop your fresh thyme (I used dry thyme) and parsley.

Cooking :

1. Heat up 6 cups of stock in a sauce pan, you can use a big fire and then turn it off when it starts to boil. Or you can start with a low heat and let it simmer until you need to use it. In this case, since I don't want to spend too much money on buying the stock, I just bought a Litre (4 cups) of vegetable stock, and then I added the rest of the 2 cups with regular water with 1 teaspoon of chicken powder and 1 teaspoon of mushroom powder (totole). Oh, I also put the leftover (unwanted cuts) mushrooms in the saucepan with my stock.

2. In a pot, with a medium fire, heat up some oil. When it's already hot, pan seared your onion until it got into transparent colour. 

3. Once they are cooked and transparent, put 2 tablespoon of butter (if you're vegan, then you can skip this step), garlic, thyme and all of the mushroom. Sautee the mushroom until they are soft and changes colour, and adjust the seasonings. 


4. Once the mushrooms are soft, put the 1 1/2 cup of rice and seared them together until you hear a crackle sound from the rice. Once you put the rice in, you want to keep stirring them in a pot until the end of the cook. If not, they're going to stuck in the bottom of the pot and burnt. You don't want that. [By the way, if you're stubborn like me, and still too lazy to thawed your frozen peas, you can put the frozen peas right now with the rice as well]
5. When you hear the rice crackle pour the 1/2 cup of wine and cook it down until you feel that there's no alcohol left in the mixture. 

6. Once the alcohol is cooked down, you want to take two ladle of the hot stock, and pour it into the rice mixture until it covers the whole rice. Keep on stirring, and when the water is almost dry up, take another ladle and stir. You want to do this for at least 15 minutes.

7. After cooking the rice for 15 minutes, you can add in your thawed peas to the mixture, and keep repeating step 6 for another 10 minutes or until the rice is al-dente.
8. Once the rice is al-dente and the peas is soft enough for your liking. Put one last ladle of the stock, stir in the parmesan and the parsley, turn off the heat, and you're good to go!

9. Ensamble your meal in a pasta bowl, garnish with a little bit more of the parmesan and parsley [Truffle Oil would work best too in this case] and enjoy! <3


The end result was really good! Like, REALLY GOOD! The only thing that I regret was I didn't thaw my frozen peas before hand, and it resulted with a quite an undercooked peas. I should've thawed them, or even better, blanched them! I also kept on dreaming about having to drizzle this with Truffle Oil, that would've been extra good as well! But nonetheless, it was still a very good meal!

The recipe calls for 6 portions, but for me and my partner, this is only for 4 portions, lol. I did a little bit of tweaking where after step 6, I divided the risotto into half, and I kept the other half on a separate container so I could cook it again tomorrow. Then I just continued with the other half for tonight's dinner. So, yeah, if you want to separate the portion into two, you could just do it like me :) And the next time you cook them, you don't need to cook from the start, you just continue from step number 7.

And yeah, that's for today's blog post, I hope you enjoyed this and let me know if you ever cooked a risotto, or if you cooked this version of risotto and tell me how do you like it? Also if you have any favorite risotto recipe, you can comment down below too! Subscribe to my mailing list so you won't miss any blog post from me, and I'll see you on my next one!

Love,

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