If you’ve ever watched Hell’s Kitchen, you’d think that risotto is one of thee hardest thing to master. Seems as if the chefs on the show have trouble making risotto. However, risotto isn’t hard necessarily. It just takes a LOT of time, presence, and persistence. I found a mushroom risotto on all recipes.com that had great reviews so I decided to alter it to my liking. The risotto turned out great. Creamy and flavorful. It would be a great side to serve to your family.
– 6 cups vegetable stock
– 2 tbsp olive oil
– 2 large portebella mushrooms
– 8 oz crimini mushrooms
– 2 shallots
– 1 1/2 cup arborio rice
– 2 tbsp chopped chives
– 4 tbsp unsalted butter
– 1/3 cup grated parmesan cheese
– salt and pepper to taste
1. Bring vegetable stock to a simmer. You don’t want it boiling but you want it hot. VERY IMPORTANT TO HAVE HOT STOCK.
2. Clean and chop mushrooms.
3. Bring a large pan to medium high heat and put in olive oil.
4. Sautéed mushrooms until cooked and soft. Remove from pan.
5. Chop shallots.
6. Add a little bit of olive oil and toss in shallots. After 2 minutes, toss in arborio rice. Toss rice until it’s a golden color.
7. Add one ladle (1/2 cup) of vegetable stock and stir. Continue to add the stock one ladle at a time after the one before has evaporated. You need to stand next to the stove and stir the ENTIRE time. DO NOT LEAVE IT UNATTENDED!
8. Once the rice is cooked and to the consistency of your liking, add in the mushrooms (along with the mushroom water), butter, cheese, chives, pepper, and salt.
Risotto usually has the consistency of a porridge. When you put a spoon against the pan and scrape it towards you, the rice should part but then melt back into the center. I like my risotto to be a little thick. Many may think that it’s a goopy mess but that’s how I like it! Haha. So make it to how you like it, if you like it more loose and watery then add more stock, if you don’t then don’t add as much.
It’s amazing and perfect on a cold day.