Mushroom Risotto

When it comes to risotto, some people shy away from making it because of the cooking time. Yes, it does require some extra attention, but if done correctly the result is an Italian style rice dish with a luscious, creamy consistency. Although you have to babysit the stuff on the stove for a little while, the process is relatively easy. Once you do it right the first time, your likely to have no problem the next.

Here are  a few tips before you get going.

-Its a gentle process; the heat does not need to be super high and you don't have to stir it like your trying to whip cream. A gentle simmer and easy stirring will do.

- For best results you need to get yourself some Arborio (a short grain) rice. The long grain simply won't give you the results you want.

-Despite perhaps getting impatient, adding practically all of the chicken broth at one time is NOT going to work for a risotto. Part of what makes risotto unique from other rice dishes is that it has a creamy consistency that is in part due to the way its prepared. The broth needs to be slowly added in smaller increments so the rice can absorb it gradually and release the starch; which gives it the texture and consistency.

-This dish is not one you should make with leftovers in mind. It is far better to serve soon after you make it because the consistency will not be the same after it sits for a while. Not saying you can't enjoy it the next day but you won't get the risotto quality after it has sat in the fridge.

Now give it a try.

Mushroom Risotto

1 Cup sliced Mushrooms

¼ Cup minced onion

2 garlic cloves, minced or ¼ Tsp Garlic Powder

½ tsp EACH dried thyme and rosemary

1 TBSP Butter

1 TBSP Olive Oil

1 Cup Arborio Rice

½ Cup White Wine

3 ½ - 4 Cups Low Sodium Chicken Broth, warmed

1/3 Cup Grated Parmesan Cheese

Parsley

In a medium pan, cook the mushrooms and onion in olive oil until onions are translucent and the mushrooms are cooked. Add the garlic or garlic powder, thyme, and rosemary. Cook for another minute and remove from heat. Set aside.

Heat the chicken broth in a small pot and bring to a gentle simmer. Cover the pot and keep warm throughout the cooking process.

Meanwhile, melt butter over medium heat in a heavy, large saucepan. Add the rice and cook until lightly toasted. Slowly add the wine, and stir until it has been absorbed by the rice. Add ¾ cup of the hot broth to the pan and stir until the rice has once again absorbed the liquid. Repeat with remaining broth adding in ladlefulls (1/2 cup to ¾ cup at a time). Cook until the rice is tender but not mushy. This will take a little over 20 minutes.

Remove from heat. Stir in cheese and mushroom mixture. Garnish with parsley and serve immediately.

 By the way, I typically take multiple pictures of a recipe and pick the one that I like best, (keep in mind I am not a professional food photographer nor to have have the equipment and time to take a magazine style photo-maybe one day). If I had used this one it may have needed some cropping because I moved. Something distracted me.... 

Check out the top right corner - he's a cutie! He seems a bit curious as to what I have going on up there but I doubt this guy is a fan of risotto. Then again, he goes for lettuce, apples, and sugar snap peas so you never know..