A new month, gives me the new opportunity to make new recipes.
I went shopping and I take my time to go to the fruit and veggies department.
I made soup and put that in batches in the fridge. This way we have portions when ever someone wants soup we have fresh home made.
The fact that all these wonderful foods are greatly available is very nice. And the prices are good aswell. We have seasonal fruits and veggies and also the vegetables from the greenhouses and the farmland.
In the supermarket I bought mushrooms in 3 sorts to make, Mushroom risotto, an easy recipe for a tasty and creamy risotto with mushrooms, parmesan cheese and a hint of truffle oil.
Ingredients :
300 gr risotto rice
75 gr italian Parmesan cheese
150 ml ( dry white ) wine
1 liter of water
1 cube of vegetable stock
1 outing
1 clove of garlic
Knock butter
500 gr mushrooms and chestnut mushrooms
1 teaspoon of thyme
handful of walnuts
2 tablespoons of truffle oil or tapenade
Handful of arugula
fresh truffle
Preparation :
Dissolve the stock cube in a pan with 1 liter of hot water and keep it warm. Finely chop the onion and garlic and fry them in a pan with a little butter. Add the risotto rice and cook for a few minutes. Deglaze with the wine and let the risotto rice absorb. Once this is done add a tablespoon of warm stock. Allow this to be absorbed as well and stir occasionally. Repeat this a few more times until the risotto has cooked gently for about 25 minutes in total.
Meanwhile cut the mushrooms into slices and fry in a frying pan with a little butter or margarine until they have shrunk slightly. Taste if the risotto is cooked, it can still have a small bite on the inside. Stir in the butter and Parmesan cheese. Then add the fried mushrooms, a pinch of thyme and the truffle oil or tapenade and toss everything together. Serve the mushroom risotto with some roughly chopped walnuts and arugula and some fresh truffle oil.
This was the fish I made for tonight
And a cake is in the oven.
What did you have for dinner ?
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Blog Date : 4 November 2020