Author Notes: I love risotto, creamy, rich and absolutely decadent. I used baby portabella but you can use whatever is on hand.
Serves: roughly 6
cup arborio rice
cups thinly sliced mushroom
cups fine grated hard cheese such as parmesan
pieces whole peeled garlic clove
ounces chicken nstock
tablespoon unsalted butter
The mushrooms. De-stem the mushroom and slice as thinly as you can.
With your grater finely grate the garlic into a small bowl, set aside. Heat the saute pan. When pan is hot, drop butter and remove pan from heat. The butter will brown slightly and give off a nutty aroma. Brown butter. Add the mushrooms and bring back to heat, saute until dark golden brown. Remove mushrooms from pan and set aside. All done on medium-high heat.
Drop little butter into the saute pan off the heat. melt the butter and add the garlic, place pan back on heat and saute until fragrant. Add the arbrio to the pan and saute until arbrio takes on a nutty scent and slightly brown. Add your liquid, just enough to cover arborio.
Making risotto isn’t something that you can walk away from. Risotto needs to be baby sat. Great care is needed to make good risotto. When liquid is almost evaporated, pour in more liquid enough to cover, you will repest this several times until risotto is tender and creamy. That’s when it is done. In the mean while lets grate our cheese. Set aside.
When risotto has reached the stage of being tender and creamy remove from the heat and fold in the mushrooms and cheese.
Risotto is a wonderfully rich dish, served as a first course or main entree.