I love everything about risotto. The thickness, creaminess, versatility…the list goes on and on. But there is one thing that I dislike…

…the  hard workout that cooking risotto involves! But, I guess that it makes enjoying it afterwards that much sweeter.

First, I must apologize. I know that a lot of my posts and recipes have involved Italian dishes. I promise to branch out. But it is so difficult! I grew up eating Italian food and I continue to love the simplicity of the dishes. But until then – let’s talk risotto.

Risotto is mostly made with short, barrel-like shaped rice that is grown in Italy. A common type that we, in the U.S., are mostly aware of is “Arborio” rice. What makes risotto especially interesting is that the preparation is pretty standard – it is what you put in the rice that differentiates it. The standard preparation includes toasting the rice in oil/butter and types of vegetables (onions, carrots, garlic, etc.). Once the rice is toasted, broth is ladled (slowly, one ladle-full at a time) into the pot while stirring constantly. Then, the unique ingredients are added and you have a special risotto.

Mushroom Risotto

Adapted from: the best-ever vegetarian cookbook, by Linda Fraser

Ingedients:

• ~10 oz. mushrooms (I used the “normal” mushrooms, but you can use whatever you like!)
• 6 tablespoons butter
• 2 tablespoons parsley (chopped)
• ~4 cups vegetable broth (you can use chicken or beef broth, I’m sure)
• 2 tablespoons olive oil
• 2 small onions (chopped)
• 1 1/2 cups risotto rice (I used Arborio)
• 1/2 cup dry, white wine (I used my favorite Dry Riesling)
• Freshly grated parmesan

1. In a medium sauce pan, melt 2 tablespoons butter and stir in the mushrooms until they begin to brown. Stir in the parsley. Once complete, remove off the heat into a bowl.

2. In another medium sauce pan, heat the broth to a simmer.

3. In the same sauce pan you cooked the mushrooms in, melt 2 tablespoons of butter w/ the two tablespoons of olive oil. Stir in the chopped onion and cook until soft. Add the rice to “toast” (~1-2 minutes). Add the mushrooms and stir.

4. Stir in the wine and cook until it evaporates

Risotto workout begins here…

5. Add one, small ladle of broth to your rice pan. Cook and stir until the broth is absorbed (stir constantly w/ a wooden spoon, this helps cook the rice and ensure that it does not burn on the bottom of the pan). Continue this process (add broth, stir, add broth, stir) for about 20-35 minutes.

After about 20 minutes, taste your rice to see if it is ready (you want it al dente). If you run out of broth, just use hot water to finish.

6. Once it is ready, remove the pan from the heat. Stir in the last 2 tablespoons of butter and freshly grated parmesan cheese. Let stand for ~5 minutes.

7. Serve & Mangia!