To cook risotto is simple and easy, yet you need patience to stir and watch over while it’s cooking. When I enjoyed the chewy, creamy risotto, I felt all the efforts I put in was so worth. It’s a wonderful, comfort dish that can be eaten alone, not just a side.
Adapted from Mushroom Risotto (Simply Recipes)
Mushroom Risotto (Printable recipe) Serves 4
- 1 1/2 cup arborio rice
- oyster mushrooms & fresh shiitake, cut into 1/2inch cubes, 1/2 cup
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup thickened cream
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1/2 onion, cubed
- 3 to 4 Tbsp Parmesan cheese
- salt & freshly grated black pepper, to taste
- parsley, for garnish
- Melt half of the butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using other mushrooms, like chanterelles, that would release plenty of moist, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add wine, bring to a boil, and reduce liquid by half, about 3 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
- Bring stock to a simmer in a saucepan.
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
- Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
- My family and I have accustomed to the oriental taste of rice for many years, so I cooked the risotto for 30 minutes, until the center of the grain was completely cooked through, yet still kept the risotto very soft and chewy in texture on the whole.
- When the risotto is almost done, you might test by tasting a bit of them, finding out how long it should be cooked to your liking.