Autumn is Here! Easy Mushroom Risotto

I love rice, and I love mushrooms. This dish is a very simple take on the fancier Risottos you can get in most higher end restaurants. Risotto calls for Arborio rice, but I used Calrose rice, the Egyptian staple and easier to find version! Use the recipe as a guideline to make your own version with your favorite flavors. I also love adding grated carrots and frozen peas for a more colorful dish. What is your favorite Risotto flavor?

1 cup Calrose Rice

4 cups Vegetable Broth (or any other kind of broth or water)

1 Whole Onion, Diced

2 cups Sliced Mushrooms

1/2 cup grated Parmesan Cheese

Salt and Pepper

2 Tbsp Butter

Saute onions and mushroom with salt in the butter until soft and the onions are translucent. Add in the rice, and stir until coated. Add in the broth, lower heat and stir. Add in the pepper and continue stirring on and off for 20 mins. Add in the cheese right before serving. Viola!  

Ramadan 2014

Happy Ramadan everyone. Yes, it's that time of year where Muslims around the globe fast from sunrise until sunset.

It's been a hectic year, moving to a new country, (trying) learning a new language and now moving to anew apartment again in a few weeks.

I was able to do an all time favorite, Konafa.

It is a dessert which is widespread across the Middle East and Turkey. Long thing hair-like strings of semi cooked dough which we press with butter and layer in the middle nuts or cream.

Here are the pics I was able to take. Follow me on Instagram @theseriouseater for more updates and daily pictures of what I am (or am not) up to!

Take a look at these Ramadan classics:

- Karkadeh, the ultimate Ramadan drink.

- Omm Ali, Egyptian bread pudding with a sinister history.

- The best Yoghurt Breakfast for Sehour (Pre-Dawn meal)

- Save time during the next ten days which are left in Ramadan by stocking up your freezer this weekend.