Yesterday I overdid my love for cheese. Seriously. The Roquefort I bought for the mushroom risotto was so good that I already pinched a lot while cooking and then I carried it to extremes by putting the whole 200g piece into the risotto. It was super tasty but afterwards we were so stuffed..
I love making risottos, because you can stand by the cooker, chat, add things and stir. Stir and wait, wait and stir. I prefer to use both (beef) stock and wine. I believe it tastes much better with a little bit of wine but that’s a matter of taste.
I took these beautiful mushrooms for the risotto and I didn’t want to cut them so small to make the risotto look like some mash, which – from my point of view – is very often the case. I took white mushrooms and oyster mushrooms as this was all the good looking mushrooms they had at the market. I think it would also be nice to add some chanterelles.
What I did for the first time is using salty butter and I think this is really nice! But be careful with the Roquefort! HAHA!
What you need for four people:
Basically making a risotto is about adding things into a pot and stirring…