Living in Vietnam, rice is the cheapest option for carbs. Due to schools closing and not being able to teach, money is scarce and I have found myself eating a lot of rice recently. I soon became tired of Eastern dishes and found myself longing for something European. So, I learnt how to make risotto. Much like my fried rice recipe, this is non-precise and highly adaptable. There are a few key ingredients but everything else is up to you.
Mushrooms (I used two different kinds, the more variety the better)
Vegetable stock (I didn’t have any so just used hot water and lots of seasoning)
Cheese (I used mozzarella but any cheese will do)
- Start by frying the onions, garlic and chilli with some butter in a tall pot, big enough to fit the whole dish.
- Once the onions are translucent, add the mushrooms and cherry tomatoes. I used mushrooms as my main ingredient so had slightly more mushrooms than the onions and tomatoes combined.
- Once all the vegetables have softened, add the rice. You should have enough to coat all the vegetables after stirring the rice in.
- Add the stock or hot water a little at a time, you’re going to end up adding quite a lot but let it boil off before you add more. The goal is a creamy consistency that slowly folds back in after dragging your spoon through it. You can add more butter here if you need.
- Once you’ve reached the ideal consistency, season to taste. I added some lime juice for acidity and salt and pepper.
- Add some cheese to make it extra creamy and serve.
This is another dish that works very well refrigerated and reheated throughout the week. Everything will grow in the pot with the water so take that into consideration when preparing. The pictures show a pot that will last me about a week.