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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a very easy risotto. It was published in The Canberra Times Sunday magazine during July. It's the first, and only, one I've ever made because I always felt very intimidated by risotto. All of the recipes I'd ever seen made it seem as if it was really easy to have a culinary disaster and that put me off. But this recipe seemed so easy and foolproof that I decided to try it. And it is as easy as it seems. I would have used more mushrooms and cheese than the recipe says because I don't recognise the phrases 'too many mushrooms' and 'too much cheese'. They are oxymoronic. There is no such thing as too many mushrooms or too much cheese. So use as many mushrooms and as much cheese as you like; or you could use the amounts specified in the recipe. I gave some to LeggyPeggy who also thought it was very nice. So, if you are intimidated by risotto, try this recipe. You'll be glad you did. Ingredients:
500 g carnaroli rice |
50 g butter, to start |
10 ml extra virgin olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
100 g mushrooms, finely sliced |
100 ml dry white wine |
2 liters chicken stock |
100 g butter, to finish |
100 g parmigiano-reggiano cheese, finely grated |
sea salt (to season) |
Directions:
1. In a large pan heat butter and oil, add onions and saute until transparent.
2. Add garlic and mushrooms.
3. Add rice and stir until transparent.
4. Add wine, allowing it to evaporate.
5. Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
6. Keep adding stock, a little at a time, until rice is almost cooked.
7. Remove from heat, season and finish with butter and parmesan.
8. Rest it for five minutes with the lid on, then serve.
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