Risotto and Mushrooms

The "Death Dish" as it is known on some reality cooking shows, especially Masterchef Australia, is really not that hard to make. Risotto is like any meal you create. If you follow the directions correctly, it is pretty hard to get it wrong. Yes it does require a bit more attention while making it but if you want a perfect risotto, you do what you gotta do.
One thing I'd like to mention is that, like other methods of cooking certain dishes, there are strong preferences by chefs as to the correct way to stir the rice while the stock absorbs. Some will keep stirring to a minimum. Some will only stir in one direction while others refuse to stir at all. The non-stirrers will shake with each addition of stock. The shake method is used when making the risotto in a frying pan.

Roast Pumpkin Risotto - from a few years back

We were given a large bag of mushrooms by a friend who owns and operates a horse riding centre in our local area. With the recent wet weather and an abundance of "fertiliser", the paddocks are full of the "field" variety. 

Field mushrooms bring back childhood memories of going out for a drive with our dad, after a few days of constant rain, to the rural property's near home and collecting our own. These rural property's are now the well developed residential and business areas of Kings Langley, Glenwood and Bella Vista. 

Mushroom Menu for the Weekend

Pan fried with garlic and thyme on toast
(Breakfast Saturday)

With Rocket and Parmesan (Breakfast Sunday) 

Mushroom Stock for the Risotto




Chose to use a mushroom stock made from rehydrated mixed forest mushrooms

Mushroom and Spinach Risotto (Lunch Sunday)

Mushrooms with Roasted Garlic, English Spinach and Trio Quinoa (Dinner Saturday)