Risotto is cooked from Aborio rice that has extra large starch content. It allows for a very creamy finished result if cooked correctly. It has to be stirred and this process I think scares off a lot of people from making this dish. The reality it is a singe to make! Takes less then half and hour from start to finish and you have a restaurant classic at home.
This time I made it with mushrooms. Small Bella mushrooms (baby portabello) have a lot of flavor and add a great earthy taste to the whole dish. I used organic chicken stock (one pack)instead of water to create an extra layer of flavor. Have it on simmer on the stove when you are ready to start.
At first I sliced mushrooms and saute it in olive oil about 20 minutes till done.
Next chop one large onion and saute it with olive oil in a pan where you will be cooking risotto.
Sweat it a little with no color, add aborio rice and cook it in olive oil and onions stirring it for a few minutes.
Add one cup of a good red or white wine. Next add chicken stock that it will cover the rice mixture completely and keep stirring with wooden spoon. Set timer on 15 minutes, keep adding the stock and stirring all this time. Few minutes before you timer time is up add you mushrooms and the rest of the stock and mix it again.
Once the timer is over turn off the heat and add one cup of grated Parmesan cheese, stir and serve. On the plate it has to be very smooth and a little runny consistency to "move" on the plate, then it is perfect.
Enjoy right away. This is a dish to be made and enjoy, not to be reheated as it changes the consistency and flavor.
Very good, easy to make and tasty.
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