The key to this classic Italian risotto recipe is constant stirring. I like to make risotto with sliced mushrooms, but you can also toss in such ingredients as diced cooked chicken; sauteed garlic shrimp with 1 tablespoon tomato paste; crisp-cooked asparagus tips; diced cooked ham and green peas; cubed butternut squash or pumpkin.
- 2 ounces butter
- 1 cup finely minced onions, about the same size as the rice
- 2 cups sliced crimini or porcini mushrooms
- 1 clove minced garlic
- 1 ½ cups arborio rice (no substitutes)
- ½ cup dry white wine, such as chardonnay
- 8 cups chicken or vegetable broth (or water)
- 1 cup grated parmesan cheese
- Optional add-ons: Diced cooked chicken; sauteed garlic shrimp with 1 tablespoon tomato paste; crisp-cooked asparagus tips; diced cooked ham and green peas; cubed butternut squash or pumpkin
- Place broth in a large sauce pot and keep over low heat. Have a ladle ready to use.
- Heat a heavy saute pan over medium high heat. Add butter and saute the minced onions. Add mushrooms and saute until soft and translucent.
- Add garlic and saute about 2 minutes. Stir in rice and saute about 5 minutes.
- Add wine and let slowly cook down a couple minutes. Add your first ladle of chicken or vegetable broth to the pan. Keep stirring continuously, adding a ladle at a time as the previous ladle of liquid cooks off.
- After 25 minutes, it will have the consistency of oatmeal. You want it to be soft, but still firm.
- Stir in the parmesan cheese and season with fresh cracked pepper.
Recipe by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com