The hubby is a huge fan of risotto so I thought it would be nice to make risotto to go along side the salmon I was preparing for dinner. Those of you who know me know I am not a huge fan of fish. I eat it because it is healthy, but goodness knows I don’t like it. I figured if I had to suffer by eating fish, I could at least enjoy the side dishes, so I whipped up a mushroom risotto and steamed a small head of cauliflower.
I find risotto an easy thing to cook, I know some of my friends ( you know who you are…..) think I am completely crazy to make something that needs this level of attention, especially on a weeknight. Cooking has always been relaxing for me and I don’t mind focusing my attention on the stove after a long day at work.
Because the hubby is not a huge fan mushrooms, it is a texture thing with him, so I diced them really, really finely for this. I started by sauteing the mushrooms in a bit of olive oil with some finely diced onion. Once the mushrooms were brown, I added the rice and let that cook for a minute. I used vegetable stock instead of my normal chicken stock, because I was pairing the risotto with fish.
It turned out really, really delicious, so good in fact, it almost made me forget to eat my fish…..OK, so I didn’t really want to eat my fish, but I did and I think that is all that matters, right?
We love cauliflower, I love roasting it, but at times, a perfectly steamed heat of cauliflower with a hint of butter just hits the spot.