Risotto is typically an Italian dish (primo meaning first course) it is a creamy consistency of rice that mainly contains onion, wine and butter. This was the first time I have ever made risotto!! It was actually pretty fun, i anticipated that it would require a lot but it really didn’t! This dish is diverse and anything can be added to it: seafood, pumpkin, mushrooms, asparagus, etc. It really depends on what you prefer.
Prep: 20 minutes| Cook time: 30 minutes| Total: 50 minutes
- 2 cups of Arborio rice.
- 1 stick of unsalted butter
- 1 whole shallot or white onion finely chopped
- 6 cups of chicken stock
- 1 cup of dry white wine ( I used savignon blanc)
- 1 pound of crimini, portabello or white mushrooms ( I used white).
- 1/3 cup of Parmesan
- 1/2 cup of parsley
- sea salt to taste
- 2 teaspoons of fresh cracked black pepper
- In a saucepan, add mushrooms, cook for 5 minutes or until softened. Add salt and pepper.Remove mushrooms and place on a plate.
- In that same pan, add 4 tablespoons of unsalted butter medium-high heat.
- Add rice and shallots or onions, saute about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add salt and pepper to taste. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, parsley and Parmesan. Season with salt and pepper to taste.
- And ENJOY!