Having spent a wonderful night in Malaga, it was a perfect opportunity for me the next day, to spend some time browsing and sampling produce at the amazing Atarazanas food market . Normally when I visit the market it is a first port of call, and I can’t carry much, I always think next time take my wheelie, shopping carrier, but do I remember NO ! This time I had my OH in tow and spare hands to carry the shopping bags.
The array of produce, was alive with spring colour and aromas, freshly caught fish, just picked vegetables from local allotments, and bread baked that morning, meats and cheeses from the mountains, a true spectacle of deliciousness.
Choosing which stall to purchase from is my hardest decision, all the stall holders are so friendly, welcoming and offer advice and their superb product knowledge, but one this time especially caught my eye. The stall was full of unusual vegetables, violet potatoes, mushrooms of all types, micro salad leaves and edible flowers, cherries dark like rubies, mangoes sweet to smell, asparagus gathered that morn, tomatoes purple like plums. As we grazed & learned our basket was filling up nicely.
With all these delightful goodies, my #cookfromthebooks challenge this week, was sort of preempted -Mushroom risotto it had to be. Many years ago I was given Ainsley Harriott’s Gourmet Express, and a few of the recipes became family favourites, like his chicken liver and tarragon parfait, and crispy noodle wrapped prawns. His mouth-watering mushroom and onion risotto became a comfort staple, economical, but indulgently satisfying. The basis of the recipe I use all the time, adding various ingredients to suit my diners and also what’s in the larder or fridge.
So armed with my beautiful Boletus mushrooms, pancetta, red onions, I set out on the calming process of creating risotto.
LA ROSILLA RISOTTO
olive oil & knob of butter
1 red onion finely chopped
2 cloves of garlic finely chopped
200g chopped bacon or pancetta
250g of wild mushrooms ( I used Boletus)
6 handfuls of risotto rice
1 glass of dry white wine
1 litre of hot chicken or veg stock
50 g grated parmesan
chopped fresh parsley
S & P
- Heat butter and oil in large saucepan and saute onions and garlic, until softened.
- Add bacon and fry for 2 mins.
- Add chopped mushrooms and saute for a few mins.
- Add rice and stir to coat in oil and flavours.
- Add white wine and let bubble for a min.
- Gradually add stock and let each addition be absorbed by the rice, should take about 20 mins gently stirring regularly .
- You want your risotto to be tender & still creamy.
- Add the Parmesan and parsley ,season & serve.
I served our risotto, with Parmesan shavings, rocket leaves and chopped purple, tomato salsa.
Other risotto flavours that are popular at La Rosilla, are courgette and lemon, blue cheese and walnut, fresh herb and broad beans, options are endless.
FAMILY RATING 10/10
EASY – With patience.
If you would like to join in this years challenge of #cookfromthebooks I would be delighted Just add the hashtag #cookfromthebooks and add the logo below & link to this site.