So maybe not the vicar but, I did have to break it to the wife that I might have said “yes” when the new curate asked “What about I come for dinner one evening next week?”
Well it’s okay, he is a really nice guy, it will be good to share dinner and have a natter. It then snowballs a little when I realised Tuesday I thought Tuesday was good, nothing happens on a Tuesday, and we go on holiday Friday, so we don’t want to leave it till the end of the week, but yes, Tuesday is your wedding anniversary!
You said Yes to having the curate over on your wedding anniversary! It’s okay, I don’t think she has remembered!
Okay, enough of that, but it is true, he is coming on Tuesday, so when thinking what to cook. I love cooking, my cooking tastes good (I think) but as for presentation, well that is sometimes lacking in my cooking. I love pasta or meat, veggies and spuds, so what to cook that looks impressive. Then I thought Salmon and Mushroom Risotto.
I mentioned in my Chicken Fried Rice post that when I’m bored of something I like to look for new ideas online. Well I got bored of new potatoes with my salmon, so I took to the tinternet and found a recipe for mushroom risotto and it was served with grilled salmon. The kids love paella, and jambalaya so they will like Risotto right? I mean after all it was full of Parmesan, anything with that much Parmesan has to be good.
Well it was a huge success, from the first mouthful to the last lick of the bowl (kids and me!). So much so, this is climbing my favourite meals list and is sitting in the top five.
However, the bonus that I have not yet mentioned, is how impressive it looks on the plate! Well it does to me, what do you think? A bed of risotto, a lightly chargrilled salmon on top and then a dusting of Parmesan. Looks pretty special, or is it just me?
By the way you will notice yet again, the recipe doesn’t mention peas, but I have peas in it. Why not, it works and I like it. If you want to do, just do it, make it your own.
Mushroom Risotto
Serves: 4
Prep Time: 10min
Cook Time: 25min
Ingredients:
- 1 Tbsp Olive oil
- 300g Mushrooms
- Chopped onion
- 2 Tbsp Butter
- 150g Arborio rice
- 800 ml Chicken stock
- 100g Parmesan Cheese
Steps:
- Make the stock and set aside.
- Add olive oil and mushrooms to a pan over a medium-high heat. Cook until the mushrooms are softened, about 5 minutes. Set aside.
- Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add 200 ml of stock and cook until evaporated while stirring. Add stock 200 ml at a time stirring until evaporated after each addition. This will take about 20 minutes.
- Stir in mushrooms with any juices, Parmesan cheese (reserve a couple of tablespoons for garnish). Taste and add salt & pepper as needed. Garnish with herbs as desired.
Cooking by Matt 