Risotto Con Funghi
Mmmm .. so many things to love about risotto. That wonderful rich and creamy taste, with a beautiful blend of aromas infused. Making risotto takes a bit of patience, and a good quality Arborio rice. I just started using Scotti Arborio lately, and it makes the best risotto by far. The trick is letting it cook slowly over medium - low heat and constantly stirring to create the richness. Most people cheat and add a bit of cream or milk, but it's not necessary if you aren't in a rush. Garnish with some parmigiana shavings, and a little basil, and you can easily impress friends .
1 cup of Arborio rice
3-4 cups of chicken or vegetable stock
3 Tbspns Olive Oil
1 white or yellow onion, Medium
3 cloves of garlic
350 grams of sliced white mushrooms
1/4 cup of white wine, or a little more or less as you wish....
In a large pan, heat olive oil and add the onion and then the garlic. Slowly fry without colouring them for at least 10 minutes. When onions are soft, add mushrooms, another 5 minutes, stirring constantly. Add the rice, and stir for 3 minutes. Stir in wine – it’ll smell fantastic! Keep stirring until the rice has absorbed all the liquid. Turn the heat down to a simmer and keep adding ladle fulls of stock, stirring and massaging the starch out of the rice, allowing each ladle full to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Plate and serve with Parmesan, shaved or grated. Sit and enjoy the praise.
Yey - I finally took my own picture. Feel free to use it if you like, credit back is always appreciated.