Sunday, June 7, 2009

Mushroom Risotto

I really like risotto but it's a bit of a pain to make, and very easy to mess up. A lot of people, even professional chefs add too much broth and end up making the rice mushy. I am proud of the way mine turned out and it was not mushy! It was very very good and I will definitely be making it again. I served mine with Kacean's new favorite chicken, my spicy chicken.

3 mushroom risotto:

2 cups Arborio rice
Handful of button mushrooms
Handful of cremini mushrooms
Handful of shitaki mushrooms
1/2 an onion
4 garlic cloves
2 bay leaves
8 cups water
6 bouillon cubes (I used vegetarian)
Salt and pepper
Olive oil

In a saucepan bring 8 cups of water and 6 bouillon cubes to boil. Keep at a simmer the entire time. In a large skillet or frying pan with tall sides saute 1/2 the onion (so 1/4 of an entire onion) with all the mushrooms sliced up, 2 garlic cloves and salt and pepper in 1-2 Tbsps oil until the mushrooms are cooked the way you want them) When they are finished, set aside.

When the mushrooms are finished, saute remaining onion and garlic in oil until tender. Add rice and stir for about a minute. Add bay leaves and the process begins.

The annoying part about risotto is you have to stir it the entire time or it doesn't work out correctly. You need to add about 1 ladle full of hot broth to the rice at a time stirring until the rice absorbs it all. Once it is all absorbed add another ladle until rice is cooked, but not mushy. About halfway through cooking add the mushrooms so the rice can incorporate the mushroom flavor. Season with pepper and salt if needed. Usually the broth is salty enough.

Partway through the cooking process:

I was getting really hot sitting in front of the stove and was getting a little bored of stirring. :) It was worth it though!

Just about finished!

Finished product! When the rice if finished, pull out the bay leaves and toss. Enjoy!

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