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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It’s a creamy tasty risotto; do try the mushroom;it's also fantastic! I used fresh herbs! please cut down the amounts to 1/2 tsp when using dry herbs.This recipe is from my son who is a chef. He slowly made it in front of me so I could write it down;it is one of my very favourite things to indulge in! Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
1 shallot, finely chopped |
3 garlic cloves, crushed |
1 1/2 teaspoons thyme |
1 1/2 teaspoons oregano |
1 1/2 teaspoons rosemary |
1 1/2 teaspoons italian parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup arborio rice |
1/2 cup white wine or 1/2 cup chicken broth |
2 tablespoons butter |
1/4 cup parmesan cheese, grated |
2 cups chicken broth |
Directions:
1. In olive oil sweat onions, shallots and garlic until translucent.
2. Add fresh herbs and rice.Cut down to 1/2 tsp each of using dry herbs.
3. Cook 4-5 minutes until rice begins to stick.
4. Deglaze with 1/2 cup white wine or chicken broth.
5. Gradually add 2 Cups of chicken broth stirring constantly.
6. Remove from heat while rice is still al dente.*
7. It is best served when the rice is a bit crunchy.
8. Add parmesan cheese and butter. Serve immediately.
9. Mushroom Risotto:.
10. Add 1/2 cup chopped mushrooms of your choice to the onions.
11. Use red wine instead of the white.
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