I always wanted to try a risotto recipe, the trouble is I can’t the right kind of rice in nearby supermarket. Then the other day I saw this recipe on Chuck’s Day Off, and I thought I must make it. Obviously, this is no risotto, it is macaroni cooked in risotto way, then maybe it’s a practice before I make the real risotto :p
- 1 1/2 cup of macaroni,
- 1 liter of stock,
- 1 stalk of celery,
- 4 small shallots or half a large one,
- 2 clove of garlic,
- 3 shittake and button mushrooms, slice into cube
- 1 tbs butter,
- 1/2 tsp dried thyme,
- Cheddar cheese,
(P.S: I soaked the dried shittake mushroom in hot water just to soften it, then I poured the liquid where it’s soak in to the cooking stock.)
Grind celery, shallot and garlic in a processor or you could chopped everything finely. In a saucepan, bring the stock to simmer while preparing the risotto. Heat the vegetable in a pan with couple tablespoon of oil, you are not trying to brown it, just soften in low flame. Then, toss in the mushroom. Saute for couple minutes before mixing in the macaroni.
Ladle warm stock into the pan and stir till every liquid had been absorbed before carry on to the next ladle, this will take around 20min. At the last ladle, sprinkle over thyme and season with pepper. The macaroni at this stage will look very oozy, take the pan off the heat. Grate over cheese and stir in the butter, the whole dish just turned creamy and delicious! If you think it look dull in color, put in some chopped parsley, and it adds wonderful flavor as well.
Nigella once mentioned that risotto was her ultimate comfort food in Nigella Bites, well the process of stirring the rice and standing over hot stove for half an hour isn’t that enjoyable, I guessed it worth a labor after you taste it.