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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 34 |
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No fail method for making the most wonderful authentic risotto...Italian comfort food at it's best! A family favorite that also dresses up for gourmet occasions! Shown here with GR's Scallops In A Orange Reduction Sauce Ingredients:
4 c good chicken stock |
1 t olive oil |
1/4 c (1/2 stick) unsalted butter (used in different stages) |
1/4 lb fresh wild mushrooms such as porcini or chanterelles wiped clean with a damp kitchen towel and sliced thin...i used baby portabella's in the picture. |
1/3 c finely sweet onions |
1 1/2 c arborio rice |
1 1/2 oz finely grated parmigiano-reggiano (3/4 cup) |
note: if using canned broth be careful not to add too much additional salt. |
Directions:
1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
2. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook onions in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
4. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 18-20 minutes.
5. Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
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