Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements bbq meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the centre).
6 cups (1 1/2 litres) chicken stock, divided
3 tablespoons olive oil, divided
450g portobello mushrooms, thinly sliced
450g white mushrooms, thinly sliced
2 small onions, diced
1 1/2 cups (280g) Arborio rice
1/2 cup (125ml) dry white wine
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste
3 tablespoons finely chopped chives
1/3 cup (70g) freshly grated Parmesan cheese
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Directions Preparation:20min › Cook:30min › Extra time:50min › Ready in:1hour40min
In a saucepan, warm the stock over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
Add 1 tablespoon olive oil to frypan and stir in the onions. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in wine stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice and stir until the stock is absorbed. Continue adding stock 1/2 cup (125ml) at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.
Made this one a couple of times now. I use veggie stock and put the mushroom stalks in when simmering the stock. I usually just use one type of mushroom too - whatever is cheapest in the supermarket. Serve with parmesan cheese and lots of black pepper. Love it for lunch too. Thanks! - 30 Sep 2010