I’m a HUGE risotto fan! I’m also a huge fan of not spending an hour making risotto!
I first saw Risoni Risotto while watching Nigella, gosh I love watching her cook, she certainly makes cooking so sultry doesn’t she?!!
Anyway I used a similar method to hers just with different flavours….
1 Tablespoon Butter
10-12 Field Mushrooms
1¼ cups Risoni pasta
2½ cups Chicken stock
Pinch of salt, freshly cracked pepper, fresh thyme
knob of butter
handful of freshly grated parmesan cheese
1. Heat a tablespoon of butter in a saucepan and fry your mushrooms and onions until caramelised.
2. Add the pasta and stir.
3. Pour in the chicken stock and a decent pinch of salt.
4. Bring to the boil, then lower the heat and simmer until all the liquid is absorbed, giving it a stir every now and then. After 10 minutes just test a few pieces to see if it’s ready, if not then add a little extra water or stock and cook for a couple of minutes longer.
5. Stir through a knob of butter and a handful of freshly grated parmesan cheese, some fresh thyme and freshly cracked pepper!