Herbed Risotto with Portobello Mushrooms

[First attempt at Risotto]

Okay, so the story was that I went completely berserked with risotto. Alright it was my first time making it, but rarely would I be completely satisfied with my own cooking (read perfectionist) let alone being so happy with it that I made it again and again for THREE consecutive days.

What is this?? Just rice in a creamy sauce? Well, surely not! This concoction has all the wholesome goodness of raw organic herbs and vegetables, namely rosemary, basil, tomatoes, portobello mushrooms, and red onions. And of course, imported Italian Arborio rice and grated Parmigiano-Reggiano.

The combination of fragrant herbs and tomatoes gives this dish a very light and airy taste. Completely flavorsome and fresh. With a recipe this uncomplicated; you will learn it by heart once you make it the first time. And maybe you’ll be remaking it again and again with your own variations for three consecutive days! Without further ado, here’s the easy recipe.

Herbed Risotto with Portobello Mushrooms
(adapted from Intercourses, an aphrodiasiac cookbook)

1 medium red onion finely diced
1 tablespoon butter
¾ cup Arborio rice
2 cups of hot vegetable stock
1 extra red and plump tomato diced
1 tablespoon of freshly chopped thyme
1/4 cup freshly chopped basil
2 medium-sized Portobello mushrooms, thinly sliced
¼ cup crème fraiche
1.5 teaspoon olive oil
grated Parmigiano-Reggiano cheese
a generous amount of freshly ground pepper
salt to taste

Sauté onion in butter till fragrant and softened. Add Arborio rice and sauté for 1 minute. Add stock and let simmer with a lid for however long the packaging says it takes to cook rice (usually about 10 minutes.) Meanwhile, sauté mushrooms with olive oil for 2 minutes. When the rice is chewy and done, fold in the rest of the ingredients and add salt and pepper to taste.

*Style with more herbs and a sprinkle of grated Parmigiano-Reggiano cheese.

This is an entry for Weekend Herb Blogging hosted by Kalyn's Kitchen.