From the first time I tried Risotto, I loved it. It's creamy but not soggy, savory but not overpowering. It's the perfect comfort dish for the colder months of the year. The technique involved is not hard to learn, but it does require attention especially if you're new to making risotto.
The rice varieties used when making this recipe are not common in other dishes so it WILL need a special purchase if you don't have this type of rice in your pantry - my suggestion is to go to a bulk retailer (such as Bulk Barn in Canada) that you can scoop your own quantity into a bag so you don't end up buying than necessary. This is great for trying new ingredients but when you don't want to buy a lot! Using starchier rice will create that creamy texture we are looking for in a risotto which is a must in this classic Italian dish!
Prep time: 10 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Ingredients:
2 Tbsp butter
2 cups mushrooms [of preference] cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine or a splash of lime juice* [see note]
6-7 cups chicken OR vegetable stock
1/3 cup of yellow or white onion, finely chopped
1 3/4 cups arborio OR carnaroli OR vialone rice [these are risotto varieties]
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh chives (optional)
*NOTE: The dry white wine is used to add some acidity to the dish to balance the richness. If you'd like to keep the dish alcohol free, you can substitute it by adding a splash of lime juice in while adding the first bit of broth to the dish.
Instructions:
1. Make the stock and have it simmering in a saucepan on the side until you need it.
2. In the meantime in a large wide saucepan, or high-sided skillet, sauté the mushrooms and onions for a minute in their own juices before adding the butter in. Sauté for 4 more minutes.
3. Add the rice into the saucepan combining with the mushrooms and onion.
4. Add the wine or first 1/2 cup of stock plus lime if not using the wine and boil until the liquid in the pan is halved (approximately 3 minutes).
5. Add simmering stock in increments of 1/2 cup. Stir the rice constantly to keep it from sticking to the edges of the cookware throughout this process. Between stock top-ups make sure the stock is almost completely absorbed before adding the next 1/2 cup. The constant movement of the rice will also release the starches in the rice and start creating the creamy texture we're looking to achieve.
6. Using up all of the stock will take approximately 20-25 minutes. By the end, the rice should be just cooked al dente and be slightly chewy.
7. Lastly, take the pan off of the heat and stir in the Parmesan cheese. Season with salt and pepper and garnish with chopped fresh chives if using. Serve with crostini or toasted baguette slices.
E voilà! A perfect risotto hearty enough to have as a main dish for dinner or lunch and works great for leftovers. A good friend of mine used to also add fresh peas to her risotto which added a sweetness to the dish. The combinations are endless once you figure out the technique involved in creating one - this is a simple variation that tastes good and doesn't complicate things. It may be time-consuming however the effort is well worth it!
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Cheers and Bon Appetit!
Linda Kamaev