The key to this classic Italian side dish is constant stirring. I like to make mine 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.
1cupfinely minced onionsabout the same size as the rice
2cupssliced crimini or porcini mushrooms
1cloveminced garlic
1½cupsarborio riceno substitutes
½cupdry white winesuch as chardonnay
8cupschicken or vegetable brothor water
1cupgrated 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
Instructions
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.
Video
Keyword Italian recipes, rice, risotto, side dishes