This italian rice dish is a favourite in our house and is really simple.
Risotto Ingredients for 4 people:
- 3 sticks of celery, finely chopped
- 1 large onion
- 3 cloves garlic
- 500g Arborito Risotto rice
- 1 glass of white wine or vermouth
- 1litre warm chicken stock
- 400g mixed mushrooms roughly chopped
- several sprigs of thyme
- 1 knob of butter
- salt and pepper
- half a cup of parmesan cheese.
How to make Risotto:
Firstly take the chopped mushrooms and place on a baking tray . Use any varieties of mushrooms you can find but not too many shitake mushrooms as their flavour is overpowering in large quantities. Drizzle with a few drops of olive oil and sprinkle the thyme all over. Place the mushrooms in the oven at around 160 degrees centigrade.
Now heat 3 tablespoons of oil in a wok or large frying pan and add the chopped onion. Allow to sweat on a medium low heat for 2 minutes. Then add the chopped garlic and celery.
After a further 3 minutes add the dry arborito rice and fry for a further minute before adding the glass of wine.
Now it is time to start adding the warm chicken stock make sure it is warm because if you add cold stock it will slow the cooking time right down and you will get very bored. You will need to add the stock a large spoonful at a time and keep stiring the rice until all the chicken stock has been absorbed before adding the next spoonful of stock to the rice.
Keep stiring and adding spoonfuls of water for the next 20 minutes by which time you should have very little stock left.
Now get the mushrooms out of the oven and add them to the by now creamy rice. If it all looks dry add a little more warm water. Take it all off the heat, add a knob of butter and grate the parmesan cheese into the rice.
Season with salt and pepper and serve at once.