Mushroom Risotto & The Smiths

 I completely love rock music (and all its derivatives!). In my opinion, it’s just perfect to listen to it in every moment of the day, especially at dinner. This kind of music really evokes all sorts of emotions so I like to associate it with other sensory experiences, such as food.

Today,  I’m going to propose an authentic Italian-style light risotto recipe that is ideal if it is shared with your friends and together with a good glass of wine.

 INGREDIENTS FOR 5 PEOPLE

300 g finely chopped mushrooms

400 g “Arborio” type rice

1 L vegetable broth

1 minced onion

Just enough pepper and salt

2 tea spoons minced sage

Extra virgin olive oil

Curcuma powder

DIRECTIONS

In a saucepan, warm the broth over low heat.

In another saucepan, put some olive oil and minced onion and let it golden blending it ceaselessly with a spoon.

Add mushrooms and stir them for 7-8 minutes. Cook them until soft. Remove mushrooms and their liquid. Pour minced sage and then quickly add rice. Stir it well and don’t forget to bleed it continuously.

When the rice has taken on a pale, golden color add two wooden spoon vegetable broth. Stir constantly until broth is fully absorbed. Continue adding broth at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente” or fully cooked, about 15-20 minutes. Pour some salt, if necessary. Try risotto before to add it.

Remove the risotto from the eat and leave it for few minutes in the pot. If you like it, season it with a  handful of baby onion, curcuma powder and a flush of olive oil.

RECOMMENDED SONG FOR THIS DISH….

 The Smiths – BigMouth Strikes Again

 I love their songs. The Smiths were born in Manchester, in 1982 and they became very popular during the 80’s as an alternative rock band.

They released in 1987.

Their frontman, Morrissey, is long time a vegan activist, so I strongly support him for his choice….

Enjoy your dinner!