[su_dropcap style=”simple” size=”5″]R[/su_dropcap]isotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to make often. It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it’s in. For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. (Hungry yet?)
I actually don’t mind watching over risotto, it’s easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort!
Heat the chicken broth in a medium saucepan and keep warm over low heat.
- 8 cups chicken broth
- 3 spoons olive oil
- pcs onion
- 2 pcs garlic cloves, minced, divided
- 2 spoons fresh thyme, chopped
- 2 spoons fresh Italian parsley, chopped
- 2 spoons butter
- 1 spoon truffle oil
- 2 cups Arborio rice
- 500 grams rice
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
Original Recipe: FoodNetwork
You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice and how wide your pot is. Your best bet is to heat up a full 7 cups of stock, so you don’t run out.