My husband knows, I have an OBSESSION with risotto. Literally any chance I get, if I see it on the menu, I will pick risotto over anything else. Now that I am home with Heston, and with winter here; I don’t get a chance to go out as often so I decided to see if I could bring risotto to me. I love watching cooking shows, and risotto is always the achilles heal; how could I make mine anywhere close to the pros on tv?
I say practice.
I have a few batches that were not-so-good before I found a recipe that I was happy with. It actually isn’t as scary as they make it out to be, it’s quite easy, you just have to keep an eye on it so that it doesn’t burn.
ingredients:
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 cup arborio rice
- 1/2 cup of broth of choice
- 2 cups chicken stock (or vegetable broth, warm)
- 1 tablespoon butter
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt & pepper to taste
steps:
- Melt the butter in a pan over medium heat and then add the fresh mushrooms and onion and sauté until the mushrooms turn tender and onions are translucent, about 10-15 minutes.
- Add garlic and thyme and sauté until fragrant, about a minute.
- Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
- Add 1/2 cup of broth of choice (I used chicken broth), deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon.
- stir constantly until it has been absorbed into the rice before doing the same with the broth, 1/2 cup at a time.
- Mix in the butter and cheese and stir until they have melted into the risotto before seasoning with salt and pepper to taste.
- Fresh parsley for flavour and garnish
Bon Appetite!
If you have any comments or questions, please message me anytime. Don’t forget to post your delicious risotto pictures on my instagram handle @farah.manley. I would love to see the yummy risotto creations.
This recipe has been inspired by ClosetCooking.
