Risotto is one of the most diverse and delicious dishes I’ve cooked and eaten. You can cook the simple one with parmesan, or add the ingredients you have at home (mushrooms, asparagus, pumpkin, etc.) I sadly can’t eat onions, so I created this recipe for me to be able to eat it. But please, feel free to add onions on your version if you desire. To make this dish extra special, serve it with a glass of white wine and some fresh salad.
- 160 g risotto rice (carnaroli or arborio)
- 130 g mushrooms in small cubes
- 30 g butter
- 125 ml white wine
- 500 ml vegetable stock
- 30 g grated parmesan cheese
- *30 g finely chopped onion (1 small onion)
- The vegetable stock has to be hot and kept on a low simmer.
- Heat half of the butter on a pot (*if you are going to add the onions wait until the butter is melted and cook the onions approx. 10 minutes on a low heat).
- Add the rice and the mushrooms and cook for about 5 minutes or until the rice get slowly transparent, stirring constantly. Add now the white wine. Make sure the wine has completely cooked into the rice before you start pouring the hot vegetable stock.
- Slowly add the vegetable stock and carry on adding it (*the official way is this one, however, when I don’t have much time, I add all the vegetable stock at once and I make sure I stirr it enough and this technique works as well). Cook the rice for 18 minutes while you keep stirring. The rice has to be al dente.
- Take the pot off the heat. Add the rest of the butter and the grated parmesan and mix (the risotto has to be creamy, so if it’s too dry, just add a bit of the stock). Add salt only if necessary.
- Put the lid on and let it rest for 2 minutes. Serve the risotto with some extra parmesan and fresh basil. Enjoy it next to a glass of wine and salad.