We celebrated with Steak and Mushroom Risotto(and Strongbow!)
Here's the Recipe as close as I can get as I make Risotto from a feeling, not from a recipe!
Mushroom Risotto
Some Olive Oil (1-2 Tbsp)
1 onion diced
4 cloves of garlic
1 1/2 cups ARRBORIO Rice(this is important!)
1 cup white wine
24 oz mushrooms (we used 16oz white button mushrooms sliced and 8oz baby bellas sliced)
4-5 cups Broth (Beef in this occasion)
1/4 parmesan cheese, shredded
- Get the pan hot(I used a Le Creuset pot)
- Add the oil
- Add the onions. Cook until translucent
- Add the Garlic partially through
- DO NOT let Garlic and onions burn, try to get them to sweat and turn translucent
- add the rice. You want to "Roast" the rice. You'll see the hulls start to change color.
- Add the wine. Cook til reduced by half
- Add the mushrooms and about half of the beef broth. Stir
- Keep stirring until most of the liquid is absorbed. Then add more.
 |
| probably the first add of liquid |
- Keep Stirring
- After all liquid is added and almost all absorbed, taste the rice to see if it is 'soft' or still a dente. If it is soft, you can be done, else find more water to add.
- You want the Rice to be "a lungo" like the waves. So it should be a bit saucy and form 'waves'.
- Add the cheese at the end, stir in until melted. Then serve..
