I’ve made risotto a while back ago , and i think i only made it twice , although it’s not too hard , it does take time and patience . You literally have to stand by the stove and stir that arborio rice , and every so often you will have to add the liquid , so the rice can absorb it . It almost reminds me of my mom while she’s cooking white rice manually . Back then we didn’t have rice cooker , and she would have to cook and stir the the rice in the pot for about 30 minutes until all the water is absorbed and then she would have to steam the rice in the big steamer .
Anyway , we’re not talking about white rice , we’re talking about risotto here . A very delicious rice , you can always change it each time , plain risotto is good too , and then this one mushroom risotto . I happened to have 3 different kinds of mushroom on hand , so here is the mushroom risotto .
You need :
2 cups of finely chopped onion
5 cloves of garlic , minced
1 1/2 cup of arborio rice
8 oz of white button mushroom, chopped
6 large shiitake mushroom, chopped
6-8 large oyster mushroom, chopped
2/3 cup of good white wine
8 cups of chicken broth
freshly chopped parsley
1/2 cup of frozen peas
1/4 cup freshly grated parmesan
2 tbsp. of unsalted butter
2-3 swirls of olive oil
1. Make the chicken broth first , then bring it to boil and simmer . While you cook the rice .
2. In a deep skillet , melt the butter , heat the olive oil , then cook the chopped onion for 8 minutes , sprinkle with little salt .
3. Add the shiitake , oyster and white mushroom , along with the garlic , cook about 5 minutes , or until the mushroom is cooked and juice is evaporated . Then add the rice , stir and toast the rice for few minutes . Then add the white wine , bring to boil until it evaporates .
4. Then add the chicken broth about 1 cup , cook for about 3-4 minutes , and don’t stop stirring . After 3-4 minutes , the chicken broth should be all absorbed by the rice , add another cup of chicken broth and keep stirring , cook for another 3-4 minutes . The whole cooking probably take about 25-30 minutes . The rice will absorb between 6-8 cups . I used about 7 cups . When you’re about done cooking , throw in the frozen peas , and freshly chopped parsley and fresh parmesan .