Rejigit Rant: Would you pay $99.90 per kg for this ?

by The REJIGIT Blog

In the course of prepping for a series of Rejigit mushroom dish recommendations just posted to Rejigit Blog ( ) one of the dishes required a couple of sprigs of fresh Rosemary. Rejigit's chef checked at a local supermarket and discovered fresh Rosemary was available at $9.99 per 100 grams (I kid you not! $99.90 per kg).

Fortunately, said chef was aware of a nearby roadside hedgerow of Rosemary which is growing in extremely exuberant fashion and the supermarket craziness was avoided.

Mushroom Risotto:

(Serves 4 - 6)

300 - 400g of thick-sliced Mushrooms

⅓ cup of vegetable oil

2 medium diced Onions

4 cloves of minced Garlic

2 large sprigs of fresh Rosemary

1½ cups of Arborio or short-grain white rice

2 tablespoons of Balsamic vinegar

3 cups of prepared vegetable or chicken stock

½ teaspoon of salt

½ teaspoon of ground black pepper

Pre-heat oven to 180°C

Finely dice the onions and fry in a large pan (add the garlic half way through) stirring occasionally until soft and browned (about 8 minutes).

Put the cooked onions aside. Heat the pan again to medium-high, put the sliced mushrooms in and cook for five minutes until browned.

Put the mushrooms aside. Re-heat the pan with oil and a knob of butter and add the rice, cook and stir until the rice begins to turn transparent (about 4 minutes).

Combine the cooked onions, cooked mushrooms, par-cooked rice, balsamic vinegar, stock, sprigs of rosemary, salt and pepper in an oven-proof dish with a lid and put in oven for about thirty five minutes.