Are you making risotto at home? You should be! I know, I know…you think it’s too fancy for weeknights, right? You think it’s too complicated? You think it’s probably made with expensive ingredients? You are wrong, wrong, wrong! Risotto is so simple, so quick cooking and the perfect entree or side dish. You need to make it! (Yes mom, I’m talking to you!) Plus, it’s the perfect place to sneak in a ton of veggies without your family catching on.
I am a lover of all things mushroom…so, this risotto did not disappoint. The perfect weeknight supper.
1 cup Arborio rice (it’s right next to the regular rice)
2 quarts mushroom stock (use veggie or chicken stock if you like)
3 cups mushrooms, sliced (I used a blend of Porcini and Portobello…but use what you like)
1 shallot, chopped (or an onion if you like)
3 cloves garlic, chopped
1/2 cup Parmesan cheese, grated, (plus a bit more to garnish)
Chopped sage (optional), to garnish
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish. Relax…risotto is a cinch!
In a large pot, bring stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat 2 tablespoons of EVOO over medium-high heat, add mushrooms and saute 6-8 minutes or until brown (do not add S&P yet!). Add in shallot and garlic and cook an additional minute. Stir in rice for another minute. Add a pinch of S&P.
At this point, take a ladle and add 1 cup of your hot stock to the rice. Stir constantly for a minute or so. As the liquid evaporates, the rice will become super starchy and delicious. Stir pretty often, adding stock every time the majority of the liquid evaporates. You will continue doing this for about 18 minutes. Add stock, stir, wait for it to evaporate and add more. This will cause the risotto to fluff up and look creamy (without using any cream!) A lot of recipes will tell you to stir continuously…but you don’t need to. Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!) and all of the liquid evaporated, stir in cheese, season with salt and pepper to taste and top sage and little extra cheese.
That’s it! This would be the perfect side dish to say…my Provolone Stuffed Meatballs :).
And again, you can mix and match this any way you like…check out my other versions…