A tip to be creative in cooking is to use what you already have in your fridge and food storage and make a dish out of it. For this dish, I had some sun-dried tomatoes, olives, cremini mushroom, risotto rice and vegetable stock. Combine all together gives a marvelous multi-flavour dish. I love these kind of dish where each bite taste different from the previous one. I have to admit that it is not purely a mediterranian dish as I used cremini mushrooms.
Preparation Time : 10 mins
Cooking Time : 30 mins
8-12 cremini mushrooms, sliced
1 medium onion, chopped
2 cloved of garlic, minced
2 cups Arborio rice
1/2 cup white wine
6 cups vegetable stock
8 sundried tomatoes in oil, drained and sliced
12-16 black/green olives, sliced
1. In a large skillet, heat oil and melt butter over medium-high heat. Cook onion until transparent and mushrooms until soft, about 5 mins. Remove from skillet.
2. Add rice to skillet. Leave for 3-4 mins until almost translucent. Add garlic and cook until fragrant, about 1 min.
3. Add white wine and a ladle of vegetable stock. Let the rice adsorbed most of the liquid before adding more liquid, stir constantly. Continue in this manner until it gives a creamy consistency. After 3 ladles, stir in cooked mushrooms and onions.
4. Once it is almost done, stir in sundried tomatoes and olives. Finish cooking the rice. For a richer taste, add butter or olive oil. Serve.