This is a simple dish, but makes for good eating.
Mushroom Risotto (based on Mario Batali's Risotto Milanese recipe)
4 T olive oil
1 medium onion, diced
500 g mushrooms, sliced
4 c. chicken broth
2 c. arborio rice
1/2 c. white wine
4 T butter (1/2 stick)
1/2 c. grated parmesan
1. put chicken broth into small saucepan and bring to boil, then lower heat - leave it on the back burner, keeping it hot.
2. heat 2 T oil in skillet, add mushrooms, salt generously - keep stirring them occasionally while they saute
3. in a large saucepan/pasta pot, heat 2 T oil and add the onions - cook until translucent
4. add rice to the onions & stir 3-4 minutes with wooden spoon until rice is toasted and opaque
5. add wine to rice & stir, allow rice to absorb
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| All the components cooking at once |
6. add chicken broth one ladle at a time, stirring rice and allowing the broth to absorb before adding more
7. keep adding broth and cooking until rice is creamy and soft (about 15-20 min)
(if the rice isn't softening, put a lid on while cooking to keep in more moisture)
8. add butter and grated cheese
9. throw in mushrooms
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| My first time mailmaning. I hope I'm doing it right. |
Leftover Note: Leftover risotto is a little cement-like. but it's great if you fry it up a bit. You can just flatten it out into a skillet and let it get a nice crust to it. Or you can make fritters by mixing in an egg, forming them into patties, coat them in flour, and frying those up.
