Sundried tomato & mushroom risotto

Sundried tomato & mushroom risotto

Moving makes life miserable because you find yourself cooking up all sorts of things just to finish off that little bit of rice, dried goods or whatever else you have in the pantry. This time, it’s that small amount of arborio rice and a small box of sundried tomatoes. I didn’t really follow a recipe for this – just whipped it up based on what little I knew about risotto. I am familiar with making a basic risotto – onions, rice, white wine and stock. After that, it all depends on what you’d like to “flavour” it with.

This recipe is quite versatile, packed with flavour and suitable for kids & vegetarians. If you want to go even further and make it a vegan dish, skip on the butter and pork belly. For an added kick, you can add other varieties of mushrooms – shitaki, oyster, whatever rocks your both. You can even adapt it by omitting the tomato & mushroom combo, and replace it with zucchini, eggplant, pumpkin, broccoli, pea, seafood, prawns, ham…whatever you want, really.

Sundried tomato & mushroom risotto

Ingredients

Five handfuls arborio rice
1 cup sundried tomatos
1 cup sliced button mushroom
Beef stock (at least 1 to 1.5 litres)
1 medium-sized onion – diced
1/2 cup white wine
150 gms diced smoked pork belly (optional)
3 tbsp butter
1 tbsp olive oil
Salt & pepper to taste

Method

  1. Before you start cooking, soak the tomatoes in a pot of warm water until they are soft – I took about 30 minutes. Remove, chop into rough bits and place aside. Keep the water used for soaking the tomatoes – it will end up as part of the stock. In a pot, bring the beef (and tomato) stock (or water + beef stock cube) to a gentle simmer.
  2. In another pot, saute the diced onions and smoked pork belly (optional) in the butter and oil on a medium-high fire until soft but not brown. Add in the rice and stir until the grains are translucent. Add in the white wine and stir.
  3. Gradually add in the beef stock while stirring constantly. Add in the mushrooms and chopped sundried tomatoes. Continue to stir. Keep the mixture simmering and add more beef stock when necessary. The rice will absorb the stock as it cooks.
  4. Cook for 20 minutes or until the rice has absorbed all the stock.
  5. Remove from the heat, and add in the cheese as well as salt & pepper to taste. Mix well and serve immediately.

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