I LOVE RISOTTOS! This is one of my favourite things in the entire world to make. I have billions of variations, and this is one seems to be very highly regarded by my dinner guests!
Remember that risotto takes anywhere from 20 to 40 minutes to make and needs to be stirred almost constantly. Perfect to cook when music is blaring ^.^
Note: I was going to add garlic but decided against it, since the flavours of this are distinct and amazing and seemed to balance out quite well on their own.
1.5L of liquid stock (I always use Massels stock powder as it’s Vegan and GFree. Chicken and veggie are my flavours of choice)
One packet of shitake mushrooms, soaked in boiling water until tender
Two to three cups chopped mushrooms
270g (about one cup) sundried or semi sundried tomatoes, chopped
Thyme to taste
Rosemary to taste
1 teaspoon mustard seeds
Pepper to taste
2.5 cups arborio rice
Heat some oil in a large saucepan or frypan and add the mustard seeds. Wait until they pop (you may need to put the lid on to stop them from jumping out) before stirring in the rice. Stir constantly for about 20 seconds until coated with oil.
Add the stock one ladleful at a time, adding more as each amount is absorbed.
When you’ve used about half of the stock, add pepper, rosemary and thyme to taste (I used about one tbsp each of the herbs and a sprinkling of pepper). Stir in the mushrooms and continue adding the stock as neccessary.
Stir in the sundried tomatoes when you’re almost out of stock and let heat through.
Serve immediately, or store in the fridge for a few days.