Mushroom Wine Risotto

Lately we have been eating out at our favorite Indian restaurants quite often. That might be a reason that while at home, I felt like cooking something (still spicy), but something rather non-Indian.

Sathya and Elizabeth of The Baker & The Curry Maker are hosting their Risotto Relay this month. This was when I realized, Gosh, I haven't made risotto in decades (I am 25, so I am not quite sure how this fact contributes to the credibility of my statement ;-)

Anyway, Tompa thought it was a great idea, I had all the necessary ingredients in the house, so I went for it... Aaaaah was that finger-licking gooooood ;-) So spicy, fragrant, herby ....

MUSHROOM WINE RISOTTO:

prep time: 1 hour
serves: 4

• 1 handful dried mushrooms
• 600 ml broth
• 100 ml white wine
• 3 tbsp oil
• 1 onion
• 2 cloves garlic
• 1 fresh red chili
• 100 g fresh mushrooms
• 250 g rice (I used Jasmine)
• 1 tbsp dried oregano *
  
• 1 tbsp dried basil *
  
• 1 tbsp dried marjoram *
• black pepper to taste
  
• salt to taste

* Note: I, of course, substituted all the herbs for 3 tbsp Herb de Provence.

Soak the mushrooms in boiling water for 20 minutes. Strain and squeeze all the water out of them. Keep the soaking water. Slice the mushrooms finely.
Meantime, chop the onions, chili and garlic. Slice the fresh mushrooms.
Heat the oil in a wok (I like wok, because things stir-fry uno problemo) and brown the onions, chili and garlic. Add the mushrooms and sprinkle a bit of salt on top (mushrooms will release their liquid). Add the dried mushrooms, herbs and sauté for about 3 minutes.
Meantime, bring the broth to boil and keep it hot.
Add the rice to the mushroom mix. Stir well, so all the rice grains are well coated. (If you´re using wok, transfer the whole mixture to the normal pan at this point).

Now, add the wine. After it sizzles out, add the mushroom water (about 1/2 cup). Now, add the hot broth, 1/2 cup at a time. When absorbed, add another 1/2 cup. Continue until the risotto is nice and creamy (and rice is soft and done).

Adjust the taste with salt and black pepper and serve sprinkled with grated parmesan cheese if you like (I don't).

(oh, on the pic above, I threw in 1/2 cup frozen peas towards the end. Just for the color).