My family always loved Risotto. How could anyone resist this rich, mouth-watering dish? I make it many different ways by using either mushroom, asparagus or lobster. However today I will share with you the mushroom version.
I personally like to buy mixed wild mushroom packages that you can find in the grocery store. But you may use any kind you wish.
½ onion, peeled, finely chopped
2 tbsp. olive oil
1 tbsp. unsalted butter
½ cup of arborio rice (sticky rice)
¼ cup of dry white wine
1 liter chicken soup stock
1 cup of mixed mushrooms (I like to buy a box of wild mushrooms)
1 clove of garlic, peeled, minced
1 shallot, peeled, chopped
¼ cup chopped parsley leaf
1 cup of freshly shredded Parmesan cheese
Pinch of salt
Pinch of ground white pepper
Bring stock and bay leaf to a gentle boil, turn down heat to a gentle simmer. It will need to stay warm throughout the risotto cooking process.
Place ½ the oil and ½ the butter into a skillet and warm. Add onion and cook for about 2-3 minutes. Stir and add rice, cook by stirring for 5 minutes. Now add wine and simmer until 2/3 of the liquid is gone. Now you are ready for the stock.
Add 1 large ladle of stock while you keep stirring the rice. Cook down liquid while always stirring. When gone add another ladle of stock, keep stirring until evaporated. Then add another ladle of stock and so on until rice is soft. About 30 minutes.
While your rice is cooking place rest of the oil and butter into another skillet and add mushroom. Cook for about 10 minutes or until golden. Add shallot and garlic. Saute for another 5-10 minutes and turn heat off.
Add cheese to the cooked risotto, mix in well, then add the chopped parsley and the mushroom. Serve by shaving Parmesan on top.
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