Mushroom Camembert Risotto with Naan, aka carb central!
I think this recipe was originally Jamie Oliver's; however, I have butchered it so far that I should not give him credit!
Boil some water in your little, tin kettle.
Add a handful of chopped mushrooms (any variety--except white button...and of course, no poisonous varieties) to about two cups of boiling water. Soak for 10 minutes.
Fry a handful of sliced onions and a clove of diced garlic in a med-hot frypan.
Saute. Throw in a few handfuls of rice (short grain is best--calrose, sticky or arborio)--brown slightly. Add a little white wine (if you have any on hand).
Next, strain the mushrooms from your newly made broth and set aside. Gradually begin to massage about half a cup of your mushroom stock into your rice mixture.
Boil more water in your little, tin kettle. Add some boullion, or whatever you can find, to make a vegetable stock. Make as much as you can (8 cups or so) while boiling water in your little, tin kettle. Continue to massage water into your rice mixture. Ensure you heat is turned up high enough that the mixture is bubbling.
Throw in a pinch of oregano (if you have any).
If I had some thyme on my hands, I would have used it.
Add some salt and pepper and a squeeze of lemon (if you do not have lemon, a little hint of vinegar will do the trick).
Keep adding water until the rice is tender (but not mushy).
Throw in the pre-steamed mushrooms.
Mix in a couple slices of processed cheese (this is all I could find at the grocery store) but if you have real cheese, the result would be better! Camembert (at least in processed format) is a nice addition.
Taste and ensure the seasoning is perfect. Let the mixture stand over low heat.
Take another few handfuls of cleaned and dried mushrooms.
Heat a pan over medium-high heat and dry grill them (this is a Japanese technique).
Remove the mushrooms from the heat and mix in a Tablespoon or so of olive oil, a squeeze of lemon (or vinegar), some sea salt and pepper.
Serve the dressed mushrooms over the rice mixture with a sprinkle of parmesan or reggiano (if you have access to them). Garnish with something green.
Boil some water in your little, tin kettle.
Add a handful of chopped mushrooms (any variety--except white button...and of course, no poisonous varieties) to about two cups of boiling water. Soak for 10 minutes.
Fry a handful of sliced onions and a clove of diced garlic in a med-hot frypan.
Saute. Throw in a few handfuls of rice (short grain is best--calrose, sticky or arborio)--brown slightly. Add a little white wine (if you have any on hand).
Next, strain the mushrooms from your newly made broth and set aside. Gradually begin to massage about half a cup of your mushroom stock into your rice mixture.
Boil more water in your little, tin kettle. Add some boullion, or whatever you can find, to make a vegetable stock. Make as much as you can (8 cups or so) while boiling water in your little, tin kettle. Continue to massage water into your rice mixture. Ensure you heat is turned up high enough that the mixture is bubbling.
Throw in a pinch of oregano (if you have any).
If I had some thyme on my hands, I would have used it.
Add some salt and pepper and a squeeze of lemon (if you do not have lemon, a little hint of vinegar will do the trick).
Keep adding water until the rice is tender (but not mushy).
Throw in the pre-steamed mushrooms.
Mix in a couple slices of processed cheese (this is all I could find at the grocery store) but if you have real cheese, the result would be better! Camembert (at least in processed format) is a nice addition.
Taste and ensure the seasoning is perfect. Let the mixture stand over low heat.
Take another few handfuls of cleaned and dried mushrooms.
Heat a pan over medium-high heat and dry grill them (this is a Japanese technique).
Remove the mushrooms from the heat and mix in a Tablespoon or so of olive oil, a squeeze of lemon (or vinegar), some sea salt and pepper.
Serve the dressed mushrooms over the rice mixture with a sprinkle of parmesan or reggiano (if you have access to them). Garnish with something green.
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