Oozy Boozy Mushroom Risotto & Steak

Cooking with wine is always a dangerous move, I always plan a recipe writing "add one glass of wine", all I am doing is kidding myself really, I end up plonking half a bottle in & drinking the rest. This recipe is really delicious & heartwarming, I decided to serve steak with the risotto this time as I was having a dinner party and needed that va va voom but it can be enjoyed by itself as a vegetarian dish. That old rule "dont eat garlic & kiss someone" might apply to this recipe, I personally think thats a crap rule, garlic smooches for all I say. 

This recipe should always be served with nice wine, garlic bread & lovely people to enjoy it with.

Ingrediants

Steak (I used flat iron but each to their own)

1 stick celery

1 onion

15g dried porchini mushrooms

2 sprigs rosemary

1 chicken or vegie stock cube

300g arborio rice

1 glassof wine (or however much you decide to plonk in)

500g mixed mushrooms

3 sprigs thyme

Bulb of garlic

Parmesan Cheese

Butter

A lemon

Method

Place the onion, celery & dried porchini in food processor & pulse until finely chopped. Put some olive oil in a frying pan & add the mixture. Stir while it cooks. Finely chop the rosemary & add with the rice. Stir for about a minute. Then add the wine & stock cube with boiling water. Stir until all the moisture is absorbed. Keep stiring & continuinely adding moisture if needed. Add the mushrroms with a large knob of butter to another pan with loads of garlic and cook them whilst still stiring the risotto pan. When the rice has begun to soften add the cooked mushrooms, thyme leaves, squeeze of lemon and stir in some butter. At this point check your seasoning, you will probably need salt & pepper adding. Keep stiring. When its almost done, heat up a griddle pan & put a knob of butter in with some salt & pepper and cook your steak to your own prefence. When all cooked chop the steak and serve over the risotto with a nice bottle of white wine ( Gavi is always great), garlic bread and parmesan.

Enjoy xo