Risotto is an Italian creamy rice that is extremely versatile. Cooks can easily substitute different cheese, herbs, and vegetables. Risotto is an easy yet elegant dish that scares some cooks. Risotto can be intimidating, but with a little time and patience success can be achieved. A helpful hint while making risotto is to remember: just keep stirring.
WHAT YOU’LL NEED:
- 1/4 cup fruity olive oil
- 1 1/2 cup finely chopped onion (about 3 medium sized onions)
- 12 ounces fresh wild mushrooms, sliced (assorted portabello, cremini, shiitake, morel, as available)
- 2 cups Arborio rice
- 3/4 cup dry white wine
- 3 ounces Essence de Champignon Gold dissolved in 7 cups simmering water (mushroom stock)
- Salt & pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsely
INSTRUCTIONS:
- Heat the olive oil in a large saucepan over medium heat. Add the onions and saute them until they are lightly browned, 6-8 minutes. Stir in the mushrooms and cook until they are tender, about 5 minutes, then add the rice and stir to coat the grains with oil. Pour the wine and bring to a boil.
- Reduce heat so the liquid is simmering, and stirring often, add the heated mushroom stock by cupfuls, stirring until the rice has absorbed nearly all of the liquid before adding the next cup, about 20 minutes total time.
- Stir in the salt, pepper, cheese, and parsley. The rice grains should be al dente, and the risotto should have a creamy consistency. Add more stick if the risotto seems too dry.
CHEF’S TIP:
- If you are unable to find Essence de Champignon Gold, Chicken stock works just as well as the mushroom stock
Article Provided By: Scarborough Fare Catering
