I still remember the very first time I had risotto. It was in Italy and I was served with one BIG plate! Of course I couldn't finish so the waiter asked - why, was it not nice?? It was just too big of a serving and it was my first time. It was far too creamy for my taste too.
This was my first attempt to do it myself and I must say it is quite easy to cook (but you must make sure to stir all the time) and both hubby and son gave thumbs up.
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250g Arborio or Carnaroli risotto rice
250g of mixed wild mushroom and shitake
4 cups of chicken stock
3 tbsps olive oil
1 small onion (finely chopped 100g)
1 tbsp minced garlic
100ml dry white wine
1/2 tsp dry thyme
50g parmesan cheese
salt and pepper
1. Rinse and pat dry the mushrooms. Separate the caps from the stems, slice them into large piece or more or less the same size.
2. Heat up the chicken stock over low flame.
3. In a pan - heat 1 tbsp of olive oil, add half of the onion and garlic in. Cook until translucent. Then add the mushrooms, thyme and butter in. Stir to mix well. Saute the mushrooms for few minutes until they lose their juices and brown slightly. Add salt and pepper in, mix well and remove from heat.
4. In another pan - heat 2 tbsps olive oil,add the other half of onion and garlic in follow by adding the rice. Keep stirring until rice turns translucent.
5. Add the wine in and let it cook till reduce almost entirely. Add one ladle full of hot chicken stock. Continue to cook, uncovered, stir continuously until the rice has fully absorbed to liquid. Ladle by ladle add the rest of the stock , leaving time for the rice to absorb the stock. In twenty minutes the rice should be both ''al dente'' and creamy.
6. At the end of the cooking, remove from heat, add the grated parmesan and the saute mushrooms. Mix well. Serve!
1. I used 4 cups of water with 1/2 chicken knorr cube.
2. I used about 1/4 tsp salt and a dash of black pepper.
3. I did a quick rinse to the Arborio twice.
4. Optional - truffle oil to drizzle after cooked.