Ingredients
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5-6 cups broth (chicken, vegetable)you may not use all of it
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2 tablespoons butter
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2 tablespoons olive oil
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1/4 cup chopped onion or leek, chopped very finely
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4 handfuls of mushrooms about 1 pound (a mix of shiitake, oyster, button, cremini), cleaned and sliced
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2 cloves garlic, finely chopped
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1 1/2 cups arborio rice or any other Italian risotto rice
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1/4 cup dry white wine
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salt and pepper, to taste
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1/2 cup parmigiano-reggiano cheese
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finish
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sprinkle of chopped parsley
Directions
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1
Done
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Bring the broth to a boil in saucepan over low medium heat and then lower to a simmer. |
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2
Done
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In a heavy bottom on low medium heat, place 2 tablespoons butter, olive oil and chopped onions or leeks and cook until the onions become translucent, 3-5 minutes. |
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3
Done
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Turn up the heat, add the mushrooms and cook for about 1 minute before adding the garlic. Lower heat immediately and cook until mushrooms become soft and tender. |
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4
Done
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Season with salt and pepper and continue to gently mix. |
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5
Done
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Add the rice and mix together until all grains are coated. |
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6
Done
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Pour in the white wine, stirring until it has completely evaporated, 2-3 minutes. |
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7
Done
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Now begin to add the hot broth, 1-2 ladle full at a time but no more. Make sure all the liquid is absorbed before adding the next ladle full. Stirring continuously. Add too fast and rice cooks on outside but not on inside, and too slow the rice will get mushy. |
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8
Done
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If you are using unsalted chicken or vegetable broth, add a good pinch of salt. |
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9
Done
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Taste rice after about 15-20 minutes in this continuous process to check when done, firm to the bite but still tender. The rice is slightly moist but not runny. The rice will be plump and tender to the touch. |
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10
Done
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When rice is about 5 minutes from being done remove from heat and add the parmigiano-reggiano cheese and remaining 1 tablespoon of butter. Stir together gently but assure nicely incorporated. The risotto continues to cook when off the heat so remove when it still is loose, you want to avoid a mushy, creamy clump. |
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11
Done
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to serveSprinkle with parsley and serve immediately in pan or in serving dish. |
