I’ve made a lot of risotto over the years I’ve adjusted this recipe it’s my tried and true method for making a good creamy toothsome risotto. I’ve used mushrooms and peas but any vegetable can be used. Here’s how I do it:
1 cup Italian Arborio rice
1/2 cup white wine
1 package mushrooms, white or brown, I prefer Crimini, sliced thin
4 cups vegetable (or chicken) stock
pinch of fresh or dried thyme
1 small white onion minced
2 garlic cloves minced
2 tbs butter
1 tbs olive oil
1/2 cup frozen peas, thawed and at room temperature
parmesan cheese
chopped fresh parsley as garnish (optional)
In a large skillet heat the olive oil then add the onions and sauté for 5 mins. Then add the garlic, 1 tbs butter, the mushrooms and thyme and simmer for 4-5 mins till softened, add salt/pepper then remove from pan set aside. In same skillet add 1 tbs butter till melted then add the rice and toast the rice for 2-3 mins stirring often. Add the wine till it’s absorbed. Keep the stock in a saucepot nearby on a simmer and add it to the rice 1 ladle at a time absorbing fully till all the stock is absorbed, keep the rice al dente not mushy. Takes about 20 mins, stir often. When all the liquid is absorbed add the mushrooms, peas and stir In Parmesan cheese, Serve in bowls piping hot with additional Parmesan cheese and chopped parsley on top.
