Risotto

Risotto always seemed weird to me - like an Italian version of the familiar Asian fried rice but a lot wetter. After seeing the dish used as an appetizer in too many cooking shows, I just had to try it when I saw one of these boxes for sale at the grocer.

I really like mushrooms, so although the mix included 'wild porcini mushroom', I also got some Swiss white button mushrooms to add to it. After sautéing and simmering the mushrooms, I set about the business of making the actual risotto. As instructed, I sautéed the raw rice in a bit of olive oil for a short while, then added two cups of water. The water was boiling off too fast, so I had to add some more, but the end result looked OK after about 15 minutes of cooking.

I actually bought some wild rocket for garnish but for some reason, it wilted in the fridge :(.

Lunch was for two persons, so the portion was kinda small. I guess it was meant to be used as an appetizer. Still, it was tasty :)

There were several other flavours too... hmm.....