Mushroom Risotto question

[phojam]

I can recall reading a 'tweak' of the mushroom risotto - the author added or replaced something with sun dried tomatoes. I can't seem to find it again and I'm still not confident enough to try my own things as I'm relatively new to the TM. Can anyone recall this particular addition... can anyone help with amounts etc??

[quirkycooking]

All you need to do to change the recipe is take out some of the mushrooms and or rice, and add in that same weight (that you've taken out) of other veges (like s.d. tomatoes)... For example, I change it to chicken & mushroom, using 180g mushrooms, 200g chicken & just 350g rice. Here's my recipe here. Hope that helps!

[phojam]

Thanks for that - I feel like a bit of a dill... it's obvious really isn't it??

[quirkycooking]

Don't worry, risotto can be tricky 

[cecilia]

Yesterday I tasted Mushroom Risotto from the EDC flavoured with blue cheese instead of parmesan and it was delicious.  Blue cheese was added through the lid with just a couple of minutes off cooking to go, so it had time to melt through a bit.  Not traditional, but tasty. 

[faffa_70]

Hang traditional Cecilia as long as it tastes good!!   

[cookie1]

Great idea. I don't  mind the EDC mushroom risotto but that would really lift it to another level.

[AussieMum2Boys]

I agree. The mushroom risotto from the EDC needs something else to lift it. I made it tonight and the texture is perfect,  rice is firm but well cooked and mushrooms are cooked perfectly.. it just needs *something* ... blue cheese sounds like it could work. .

Photo attached

[judydawn]

Hang traditional Cecilia as long as it tastes good!!   

Too true Kathryn 

I'd probably add some FOSM if I did that recipe and it tasted bland - me not being a blue cheese person 

[obbie]

Love blue cheese

[Mama Fergie]

This is my favourite risotto. I add 40 g porcini mushrooms and reduce the other by that amount. I also add some diced sautéd chicken tenderloins and add for the last 5 minutes of cooking. Extra Parmesan and a few grinds of black pepper. Simple but delicious 

[Feezal]

I made quirky cooking's brown rice mushroom risotto and found it gluggy.....is there a trick to not having gluggy risotto with brown rice? Found the EDC one gluggy at the demo too....is the trick less water? Anyone got a good brown rice risotto?

[judydawn]

Hi Feezal, welcome to the forum with your first question.  Please pop over to the Introduce Yourself section and tell us a bit about yourself so that our members can formally welcome you.

I just found this recipe  and wondered how it differs from Quirky Jo's method and whether perhaps it would be something you might like to try?

[Feezal]

Hi Judydawn! Thanks for your answer....they have more brown rice added to the water than the quirky cooking so that MIT be the key! Thank you for the recipe...will have to give it a try!

[cookie1]

Hi. Please let us know how it turns out.