Vegetarian Wild Mushrooms Risotto

Friday, 16 September 2016

Some people come into our lives and barely leave a trace, others leave a string of footprints etched upon our hearts, letting us know they are with us every step we take.

As with the best things in life, Marcia arrived to my world just by chance. A wonderful chance with a marmalade taste that gave our families the opportunity to finally meet last weekend.

There are not enough words (not even in Spanish!) to describe how grateful I feel for having you in our lives. It was the first time we all were together but felt like we knew each other for ages. So relaxed, so natural, so special and fantastic. It felt like a Christmas Day!

Thank you Marcia for being the most beautiful person, inside and out. Thank you for making the world a better place, just by being in it. Thank you for making colours a little brighter, sunshine a little warmer and hugs a little better. Thank you for loving more fiercely than anyone I know. Thank you for defining selfless, always putting others before yourself; you are going to change the world just as much as you have changed mine.

Thank you for all of the things you do, big and small.

Thank you for the absolute privilege and honour of being able to call you my friend.

Thanks to your lovely and special family. We could really feel the love between you.

Because no matter how much distance is between us, no matter how many days, weeks and months we haven’t spoken to each other, I hope we can always pick up where we left it on Sunday.

Lots of love,


P.d. Please, please, please. Write a book. I can’t wait to read it!!!


(serves 5)

200gr Shitake Mushrooms
250gr Chestnut Mushrooms
150gr Wild Mushrooms
500gr Whole Grain Rice
3 Garlic Cloves
5 Onions
1/2 cup Extra Virgin Olive Oil
2L Water
Salt and pepper
Sweet Paprika
1/2 cup Soy Sauce
Fresh Parsley
Mixed herbs to taste


In a big pan, put the olive oil and chopped onions and garlic. Bring to medium hot and stir continuously until soft and tender for around 15 minutes. 

Wash the mushrooms thoroughly under running water, drain and remove excess liquid with a kitchen towel. 

Chop the mushrooms and add to the pan. Season with mixed herbs, pepper, salt and paprika. Saute until mushrooms are cooked and liquid has evaporated. Add the rice and the soy sauce and stir until all ingredients are mixed together for around 5 minutes.

Add the water and bring to high heat. Bring to a boil then reduce heat to low. Simmer and stir from time to time until cooked. Times will depend on the pan used and type of rice, but it will be between 20 and 50 minutes.  Check the rice from time to time and add more water or salt if needed. When the rice is tender and creamy, take the pan off the heat, cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and serve.

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