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I'm a homemade chicken stock gal! I love to make my own and I can be extra smug and say I even grew the carrots, celery, onion and parsley that go into the pot. What I can’t say is I also killed, plucked and eviscerated (that is the removal of the insides) of one of my chooks. Does that make me a bit of a fraud in the chicken stock department? Maybe, one day, when they stop laying so prolifically I will give that one a go. Keep laying girls, I'm not quite ready for that one.

What is it about a big stock pot bubbling away for hours that gets me thinking about making Risotto? Yes Risotto!  Is it the homely smell permeating throughout the house or the fact that you need simmering stock to make a Risotto and its there ready for use? Practical or a bit OCD you be the judge. On the menu tonight a delicious Medley of Mushroom Risotto.

Popped into our local Harris Farm Market and what I love about this store is they always have a range of produce that is grown locally and in season. Straight from the grower.....think low food miles. Yay! These beauties came from Li-Sun Exotic Mushrooms in Mittagong - Southern Highlands. They grow many varities of mushrooms, all in a disused railway tunnel - perfect conditions for mushroom growing http://www.li-sunexoticmushrooms.com.au/about . 

Jamie Oliver visited them just recently when he was in the the Southern Highlands and I am still banging on about that because I love Jamie Oliver! 

In July, I will be going on a mushroom tour with Jill Dyson from Food Path Culinary Tours. If you need the inside info on the Southern Highlands in NSW and our amazing local produce, then hop onto their website. http://foodpath.com.au/tours/ . Will keep you updated on that one.

How sculptural do these Enokitake mushrooms look!

The soft Pink Oyster mushroom.

The Shimeji mushroom on the right.

Here is what I used but you can substitute whatever mushrooms you have handy.

1L (4 cups) chicken or vegetable stock

125ml (1/2 cup) dry white wine

1 tablespoon olive oil

80g butter, chopped

1 brown onion, halved, finely chopped

440g (2 cups) Arborio rice

100g Pink Oyster mushrooms,  Shimeji  (I just used the one)

100g Enokitake (I put those in later) they are delicate. Trim ends

(1/4 cup) finely shredded parmesan

1/4 cup coarsely chopped fresh continental parsley

Pinch of salt

Shaved parmesan, extra, to serve

Combine wine and stock....the stock that just happens to be there ready,  just made......in a medium saucepan ready for ladling.

Heat oil and butter in a heavy based saucepan - medium heat is best. Add onion and stir until soft and make sure it does not brown. 

Add those amazing looking mushrooms and cook for a few minutes or until mushrooms soften. 

Add the Arborio rice and cook, stirring for a few minutes. You want the grains to appear glassy. This is when you ladle in about 1/2 a cup of your stock mix at a time . Make sure you have the stock at a slow simmer. You want to keep that temperature up. Stir until liquid is absorbed. Repeat this till you have a nice creamy texture. This should take about 25 minutes.

Add the Enokitake mushroom with the parsley. Stir and then add parmesan and season.

For extra flavour I very GENTLY heat 1/3 cup olive oil with 3 sliced garlic cloves. When it has slowly infused I then add 1 teaspoon of  lemon zest. Drizzle this around your Risotto (I put extra lemon on top because I love lemon) shaved parmesan on top and there you have Medley of Mushroom Risotto.

Now do I say Buon Appetito or Shokuyoku. Enjoy.

Let me know how you go!

Have you got little rituals in the kitchen that you would like to share?