Last week, John (politely) asked if I got many hits to this food blog. I (politely) responded that yes, somehow people are reading it. In the last 30 days I’ve had over 8,000 unique visitors. I felt proud.
He seemed (politely) surprised by this information, and decided maybe his blog needed a little more attention.
I felt just a tad one-upped. Then I did a few yogic breaths, felt proud of him, and moved beyond it.
Nevertheless, when he asked if he could write a guest post about his famous (and truly delicious) mushroom risotto recipe, I (politely) declined.
He can post about mushroom risotto to his 60,000 new fans. And I’ll share it with you myself, because it really is very tasty.
On an unrelated note, if you happen to know about 52,000 other people who might be interested in this recipe, maybe you could send them a link.
Not that I’m trying to top him or anything. I’m totally yogic and noncompetitive.
(Make that 52,001.)
1 onion, finely chopped
1 garlic clove, finely chopped
225 grams of chopped mushrooms (a large package)
3 handfuls of rice
veggie or chicken or beef stock
2 tbsp butter
1 tbsp lemon juice
1/2 tsp chopped basil
50g Parmesan cheese
In a large sauce pan add oil and onion and saute to a light color. Add garlic.
Stir in rice and allow it to soak up the liquid. Add lemon juice. Slowly add stock by spoonfuls as it cooks to softness (about 10 minutes).
Stir in mushrooms. Add more stock and stir for about 10 more minutes.
Cook to desired consistency. Remove from heat, stir in Parmesan, basil, and butter.
Source: John, who got it from a friend, who got it from somewhere (aka source unknown)