Risotto sounds intimidating but it’s actually pretty easy to make, and totally delicious.
The first time Joe attempted to make risotto he had the heat too low and it took about 4 hours to make, it tasted great but no one wants to stir rice for 4 hours. Finally he perfected his technique and it now takes a little over 30 minutes to make now.
Easy to make Mushroom Risotto
- 5 – 6 Cups of Chicken Stock
- 3 TBS of Olive Oil
- 1/3 cup of finely chopped onion
- 1.5 cups of Arborio Rice
- 1/2 cup of grated parmigiano cheese
- 1/2 cup diced mushrooms
- 1/2 tsp of ground black pepper
- 2 TBS of butter
- In a medium saucepan bring the chicken stock to a simmer and maintain a low heat.
- In a large frying pan over medium-high heat add the olive oil and onions, cook until translucent (about 2 min)
- Add the rice and stir for 1 to 2 minutes, until rice is well coated with oil.
- Add 1/2 cup of the simmering stock to the rice, stirring constantly until the rice absorbs most of the liquid. Gradually add stock 1/2 cup at a time, continually stirring until the rice is almost tender, but crunchy on the center (al dente). This should take about 20 minutes.
- Add the parmigiano cheese and black pepper, add 1/4 cup of chicken stock at a time, until rice is tender but still firm and bound with a creamy sauce (about 4 – 5 minutes)
- Add in the mushrooms
- Stir in butter
You can add other vegetables like sweet potatoes, asparagus, peas, artichoke hearts, etc…