Surrey Street Treats: Mushroom risotto

By - Thursday 12th November, 2015

Jess Bashford welcomes the season of mists and mellow fruitfulness

Even though it’s darker and colder, I’ve always liked November. So I thought I’d use one of my favourite vegetables from Surrey Street market to make my favourite meal: mushroom risotto.

Ingredients from the market

Around 500g mushrooms (or a bowl)

Ingredients from the kitchen

2 onions, 4 garlic cloves, 1tbsp parsley, 1 tsp thyme, pepper, around 400g rice, a strip of bacon for each person, a big handful of frozen peas and as much parmesan as you like.

At least 1.2 litres stock, half a glass of wine


1) Finely chop your onions and garlic and cook them in a pan until they’re starting to go soft

2) Slice your mushrooms into quarters and cook them for a few minutes with the onions and garlic. Then season with your pepper and herbs. (I don’t add salt because of the salty parmesan, stock and bacon I add later)

3) Pour in your wine. You can use red or white: it’s up to you. Now let the wine reduce for a good few minutes. I usually turn the heat up and wait until there’s half the amount of wine I started with

4) Add your rice and stir it around for a couple of minutes until it’s coated in everything else in the pan

5) Now add in your first ladleful or big glug of stock and stir. Wait until the rice absorbs all the stock, then add another big glug, and keep repeating

6) While you’re cooking your rice, grill some bacon and slice it into small rectangles.

7) Keep testing your rice to check it’s cooking. (Once it’s cooked through it’ll be soft and plump with a little bit of bite.) When it’s practically cooked, add your peas, parmesan and bacon. (As well as parmesan I like to add blue cheese if I have it in the fridge.)

8) It’s done when the rice is cooked and the whole thing feels creamy. If it feels too claggy (as if it would completely hold its shape if you put it in a mould) I take it off the heat and stir in a bit more stock to loosen it up. Then serve. You can get around five portions out of this recipe, depending on how generous you want to be.)

9) All that’s left is to eat your rich and wintry Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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