We went to a lovely wedding yesterday in Devon and over all had a really fantastic time!! I had felt horribly fussy emailing them in advance to let them know of my vegetarian/ lactose free requirements and I have to say I had a fantasic meal! I think the main thing which is nice is that I didn’t have a completely different meal to everyone else, I just had substitutions on the plate – aubergine roll without the ricotta, roasted vegetable stack with fondant potatoes and instead of Eton Mess I had lemon sorbet with berries and meringue! Delicious!
We’re now home after a long drive (and a slight hangover each) and it’s started to rain heavily meaning I’m feeling the need to get cosy and have something comforting for dinner! This mushroom risotto recipe is delicious and inspired by yesterdays wedding (their veggie option was mushroom risotto but I couldn’t have it because it had cream in it). This is a delicious cream free, no fuss risotto which will impress everytime! Perfect for a lazy sunday evening in the rain….
1 Garlic Clove
125g Arborio rice
25g Porcini mushrooms
500ml Vegetable stock
1 teaspoon Thyme
1 teaspoon horseradish
Soak the porcini mushrooms in hot water (just enough to cover them) and put to one side. Chop the onion and garlic and soften in a pan, Add the thyme and sliced mushrooms untill they are soft. Add the rice and stir for about 2-3 minutes then add the porcini soaking water and then chop the porcini mushrooms and add them to the pan. Stir continuously and once the soaking water has absorbed then gradually add the stock about 100ml at a time, only adding more once it has nearly all been absorbed. (keep stirring!)
It will be ready when you have added all the stock, the rice is soft with a slight bite to it and you can run a wooden spoon through the pan with it all staying seperate for a few seconds.
Stir in the horseradish and serve hot with a salad or on its own.
Congratulations to my cousin and his beautiful wife! I hope everyone enjoys this little plate of love inspired risotto x