Cooking in a caravan: Mushroom Risotto
Our 'caravanning cook', Monica Rivron, produces delicious meals for her family on holiday. Here, she shows how cooking in a caravan means you can eat just as well in your 'van as you can at home.
This month's cooking in a caravan recipe is 'mushroom risotto'. (And, we can tell you that it was delicious!
Over to you, Monica...
Mushroom risotto is a lovely, comforting dish, perfect to eat from a bowl when you want that 'hygge' feeling in your caravan!
- 200g chestnut mushrooms
- 1 onion
- 350g arborio rice
- 150ml white wine
- 1 litre of stock
- Two big handfuls of baby spinach
- Oil and butter for cooking
- Chopped fresh parsley
- Parmesan cheese to serve
Preparation and Cooking
Slice the mushrooms and chop the onions.
In a nice big pan melt some butter and oil to cook the mushrooms, add the onions and when the onions become glassy add the arborio rice.
It has to be arborio rice, as arborio rice can absorb much more liquid and still keep its texture. If your use your standard uncle bens it will become very pudding like.
Turn the rice over in the pan making sure it is covered in the lovely buttery oil.
Then start adding the stock little at a time, gently stir in the stock adding little keeping it at a steady simmer.
When you have added all the stock, add the wine in the same way. When all the liquid is absorbed which should take about 30 minutes.
Taste the rice and if the rice is still a little tough just add more water and gently simmer.
Wash the spinach in a bowl of water and add then add the spinach to the risotto and it will wilt almost immediately, just keep turning over in the pan.
When the rice is cooked and all the nearly all the liquid absorbed, it needs to just be moist, consistency is really important for risotto, (think porridge) you are ready to serve.
Serve immediately with grated Parmesan.
Cooking in a Caravan - Next Week
Monica's next recipe is French Onion Soup