I'm guilty of having been fairly absent from the blog over the past month. I've been working like crazy lately and every spare moment (and meal, for that matter) has been enjoyed swiftly, without much time or attention, before moving onto the next task. It not only creates a bit of a gap here at the blog - I suddenly notice that I'm tired, stressed, and completely missing my usual routine of cook, photograph, savour.
Last week, however, I actually had a spare evening to enjoy a warming dinner with a friend. We ate the recently featured lavender panna cotta, but before that we chowed down on a big bowl each of rich, earthy mushroom risotto. Topped off with delicate, sharply flavoured celeriac crisps, it made a simple dinner for the end of a long week.
*****
Wild Mushroom Risotto
1 cup arborio rice, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp. thyme, finely chopped
2 cups mixed wild mushrooms, roughly chopped according to size and shape (chop field mushrooms, leave things like oyster mushrooms in slices, etc.)
1 parmesan rind
3 cups vegetable stock, hot
a handful of spinach, torn
olive oil
salt and pepper
1. In a large heavy pan, heat some olive oil over medium heat. Gently fry the onions, garlic, and thyme, before stirring in your mushrooms to cook down a bit. 2. After five minutes or so, season your mushroom mixture and stir in your rice, making sure it doesn't stick. When glossy, pour over a ladleful of warm stock and stir. 3. Add in your parmesan rind and continue to add stock, stirring frequently, until the risotto is tender, after about 30 minutes. 4. Stir in the spinach, remove your parmesan rind, season to taste, and serve.
Celeriac Crisps
Make as much as you need.
celeriac, peeled
olive oil
salt and pepper
1. Shave celeriac into translucent shavings using a sharp knife or peeler. Toss lightly with olive oil and salt and pepper, and lay in a single layer on a baking sheet. 2. Bake at 160 C (375 F) until crisp.
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