Garlic & Mushroom Risotto

 It’s fall. Temperatures haven’t dropped much yet and I’m getting impatient! I’m reallllyyyyy looking forward to all those favourite winter dishes, so just to mark the ‘change of season’ we had this classic, creamy Italian rice dish which is ideal for vegetarians too.

Risotto can be time-consuming, but this is an easier version made in the oven instead. This is where I got my inspiration from. It has a rich, creamy texture and is absolutely filling. Just the perfect comforting dish for those chilly winter nights.
(Yeah…this risotto didn’t fail to impress….can’t say that about the weather though !)

This one here makes four servings:

10g dried porcini mushrooms

50g butter

1 onion, chopped

2 cloves of garlic, crushed

8 medium sized chestnut mushrooms, sliced

300g Arborio rice

1 glass of white wine

300ml vegetable stock

80g freshly grated parmesan cheese

Dash of cream

Salt & pepper

Parsley, chopped

Casserole dish with lid

Boil 300ml of water and soak your dried mushrooms. Let them soak for about an hour and then strain with a sieve. Keep the excess liquid aside for later.

When it's not so 'happily ever after'...

Surfing through the net I came across Canadian photographer Dina Goldstein's series Fallen Princesses. What would have happened to these imaginary princesses if their fairy tale wouldn't have ended in such a 'happily ever after' way?!

Belle would have grown older and in our day and age maybe she wouldn't have liked to age gracefully so she would have gotten herself some botox and face lifts.

Snow White becomes a trapped-at-home mum to several children, living with an out-of-job, lazy husband.

Little Red-Riding Hood is not so 'little' anymore and eats her way to her grandma's house.

Rapunzel loses her long, luscious golden locks whilst battling cancer.