This is my virginal journey into making a mushroom risotto, but the results were good, so I’m happy to share. I’m used to making basmati rice, where you don’t have to watch the pot too much and found the process very laborious, however when you take your first bite, you can taste the love and patience(or impatience), and it’s totally worth the constant stirring. I used some leftover Lobster stock courtesy of a recent Lobster fest but you can use stock of any kind, homemade or pre prepared.
- 1 1/2 cups Arborio rice
- 6 cups stock
- Optional 1/2 cup white wine OR additional stock
- 1/2 a red onion chopped fine
- 2-3 tbsps Olive oil
- 2 – 3 tbsps butter
- 1/4 cup grated Parmesan
- 1 lb sliced button mushrooms or any other mushrooms of your choice
- 2 – 3 tbsps chopped parsley
- In a separate pot, heat some stock.
- In another sauté pan heat the olive oil and sauté mushrooms. Remove and reserve.
- Saute the onions till golden brown and add the rice and sauté till slightly translucent.
- If using wine, add half a cup and stir till absorbed.
- If not using wine, add the warm stock a cup at a time and keep stirring till absorbed, before adding the next cup.
- The cooking process should take from 25 – 30 mins till the grains are al dente
- Stir in the parmesan and the reserved mushrooms.
- Add salt as required
- Garnish with parsley.
- Posted by Karen Ahmed Email This