Mushroom Risotto Recipe : Make a delicious Mushroom Risotto and use up your White Wine!

If you’ve got bottles of white wine waiting to be used up in the fridge or just fancy an excuse for a glass of white wine with dinner, this recipe for a mushroom risotto is sure to go down a treat.

Check out Cheers London on Facebook for a video example!

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Mushroom Risotto (serves 2)

  • 50g dried shitake mushrooms
  • 1 vegetable or chicken stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 150g risotto rice
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g Parmesan (to serve)
  1. Chop the onions and garlic.
  2. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins then chop.
  3. Chop the mushrooms.
  4. Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft.
  5. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 5-10 mins until the fresh mushrooms have softened.
  6. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  7. Continue stirring until the rice is cooked.
  8. Give the risotto a final stir, spoon into bowls and scatter with the cheese and remaining parsley.

Alicia Edwards for Cheers London

Gin and Tonic with a caffeine twist

Espresso martini, reinvented!

There’s a new gin cocktail on the hipster block and it’s been dubbed as the ‘Turbo G&T’.
This take on the traditional gin and tonic is spiked with cold-brew coffee, giving it the name Cold Brew Gin and Tonic or CBGT.
Gin and Coffee, a Brit’s two vices.. what’s not to love?

What makes this hedonistic mix of alcohol and caffeine so great?

When you’re used to only mixing caffeine with vodka sometimes it’s hard to stray from the norm. But, believe me it’s worth straying and you may never look back.
If you’re not a coffee connoisseur you may be thinking, ‘what even is a cold brew?’ Well, it’s essentially coffee soaked in cold water overnight.

According to Sandows, who make and bottle cold brew coffee in London,
“It’s fresh coffee and filtered water, brewed slowly and without heat to extract minimal acidity. The result is a much smoother flavour without that bitterness you usually get in black coffee.”
They describe it as ‘bloomin’ refreshing’ – making it perfect for summer.

The hints of juniper in the gin and bitterness of the tonic really stand up to the cold brew to create a unique melange of flavours.

Sandows likes to call their version the ‘London Morning Tonic’ – because we all need an energy boast even after a nights sleep, right?

Where to try a Cold Brew Gin and Tonic Cocktail

You can order one at the Mondrian Hotel, London or at The White Lyon, Hoxton.
They are also becoming more popular at espresso café come cocktail bars across London.

How To Make your own Turbo G&T

At CheersLondon we know the struggle of deciding between drinking at fancy bars or buying groceries, so we have this supercharged cocktail recipe for you. Now you can sip on a decedent caffeine tonic whilst eating your Tesco’s ready meal! Oh, we do spoil you!

Ingredients:

35ml Gin (we recommend Sipsmith)
10ml Sandows Cold Brew Coffee
Tonic water
Lemon or orange peel to garnish

Method:

– Take a long Collins glass and add ice and then the gin
– Next add the cold brew coffee
– Top up the mixture with tonic water and garnish with a lemon or orange peel

For a stronger coffee flavour pour the cold brew coffee in last so that it floats on top of the drink.

We’ve got more cocktail recipes here.

Cheers!

By Dominique Starbuck

Whisking With Whisky!

Bored of traditional pancakes with sugar and lemon? As it’s Whisky Week we’re breaking the norm with these super easy whisky sauce recipes! Simply pour them over your favourite pancakes for an indulgent treat!

Whisky Maple and Bacon Syrup

You’ll need:

8 oz thin-sliced bacon, diced and cooked crisp

350ml maple syrup

1 shot rye whisky

Method:

1. Put all ingredients in a small saucepan and place over low heat until it just comes to a simmer.

2. Take off the heat and if the syrup is too hot, it runs thin, so serve when just warm. Makes approximately 1 ¾ cups. Keep it in the fridge and use within one week.

Fruity Whisky Sauce

You’ll need:

2 tbsp honey

15g butter

3 tbsp whisky

150g fresh strawberries

Method:

1. Pour the orange juice into a frying pan and add the honey and butter. Bring to the boil and simmer for 5 minutes. Stir in the whisky.

2. Pour over pancakes and sprinkle sliced strawberries on top.

Cheat your way to a boozy, meaty, sinful pancake day!

If you don’t feel like making pancakes today then get down to The Book Club in Shoreditch to try their very own Whisky Maple Syrup Pulled Pork Pancakes!

They’re open till 10pm!

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Whisky Maple Syrup Pulled Pork Pancakes at The Book Club, Shoreditch

Cocktails just got a revamp

Cocktails just got a little bit naughty. Forget fancy spirits, nouveau wines and acting a bit of a ponce.

It’s time we stuck to life’s simple pleasures…let’s get seasonal with our produce; a sophisticated take on a scrumptious tipple.

Cider is back and this time bartender’s are getting a little bit cheeky with the timeless brew.

We’ve put together a handful of our favourites. They are so quick and so easy to prep ( not to mention drink), that there’s little excuse for whipping up a batch for friends and co this weekend.

APPLE CIDER SANGRIA

With prices on the up up up! Forget sangria with the red and look no further than its apple cousin.

Apple Cider Sangria is happening and its time you tried it.

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Ingredients:

1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped

Directions:

Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.

CRANBERRY APPLE CIDER COCKTAIL 

A trio of rockstars; the cranberries and vodka in this drink make the cider a little bit classy

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INGREDIENTS

2 ounces cranberry juice
1 ounce fresh squeezed orange juice, strained
1 ounce vodka
1 bottle hard cider, chilled
apple slice for garnish

 

DIRECTIONS

Fill glass and cocktail shaker with ice.
Add cranberry juice, orange juice and vodka to the cocktail shaker and shake until chilled. Strain into ice filled glass.
Top off the glass with the hard cider and garnish with apple slice.
Sip and enjoy!
Chin chin darling!
MULLED CIDER 
I have to admit, this is my absolute favourite when it comes to Christmas market tipples. Wooly gloves, steaming mugs of hot apple cider and twinkling fairy lights. Nothing beats it.
OK…yes it may not be Christmas now, but its winter, its cold and we need something a little heart warming!
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INGREDIENTS

  • 3 cups of fresh apple cider
  • 2 cups of dry red wine
  • 1/2 cup pure maple syrup
  • 1 teaspoon whole black peppercorns
  • 1 orange or 2 tangerines (sliced)
  • 1 medium apple or 4 Lady apples (sliced 1/4 inch thick)

DIRECTIONS

Combine apple cider, dry red wine, maple syrup, peppercorns, orange or tangerines, and apple(s) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.