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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Authentic Italian-style risotto cooked the slow and painful way, but it's so worth the wait! Complements grilled 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 center) Ingredients:
2-3tbsp olive oil |
2 cloves garlic |
1/2lb portabello mushrooms chopped |
1/2lb white mushrooms chopped |
1/2 cup diced onion(we prefer white in this dish) |
1 1/2 cups basmati rice |
1/2 cup white wine (and pour some in a glass to enjoy while cooking!) |
6 cups chicken broth |
3-4 tbsp butter |
1/3 cup parmesan cheese |
3tbsp fresh chives chopped |
*feel free to play with spices and amounts according to your tastes. we always add more cheese |
Directions:
1. Heat 1Tbsp Olive OIl in large pan, sautee mushrooms until soft, approximately 3-4 minutes. Set mushrooms and juices aside.
2. Heat 1Tbsp olive oil in pan, add onions and garlic. Cook until soft, about 3 minutes. Add rice and more oil if needed. Stir rice until golden in color and all the olive oil ahs been absorbed.
3. Add white wine and stir until all absorbed.
4. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
5. Remove from heat and stir in mushrooms and their liquid, chives, butter, cheese, and sea salt and pepper to taste.
6. Enjoy!!
7. *Can be made into a main course by adding meat, seafood, other vegetables to the risotto. Very versatile recipe.*
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