Monday, February 16, 2009

Mushroom risotto is probably one of the things I like to cook the most. It goes with many things and I always have arborio rice, parmiggiano reggiano and a glug of dry vermouth laying around for this dish. I usually stick to mushrooms and a quarter of an onion, but this time I had some celery that was growing limp so I sliced a couple of ribs and tossed in. This would work with diced asparagus too, if you happen to have that instead of mushrooms around. Anyone who has ever made risotto will know how to throw this together but just in case:

Bit of olive oil
Handful of mushrooms (any kind), chopped
Quarter of an onion, chopped
1/2 cup of white wine
1/2 cup of arborio rice
~ 3-4 cups of chicken broth
Handful of parmiggiano reggiano

Pour a bit of olive oil into a little pan or pot and heat. Toss in mushrooms and onions and stir around a bit. Toss in rice and stir around. Add white wine and cook until the liquid is practically gone. Start ladling in chicken broth, maybe 1/2 cup or 3/4 cup at a time. I usually wander around doing other things during this process, but you want to come back and give it a stir fairly frequently and check the liquid. When the liquid has been mostly absorbed, add more broth. After about 20 min you can start testing grains for doneness. When done, shake in some salt and cheese and enjoy! I might twist in some black pepper as well.
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