Ok, I don't know about anyone else, but I watch a ton of cooking show, including my fave competition shows like Top Chef. One thing everyone messes up is risotto. Having never made risotto before, Ive been terrified. I found this awesome cookbook though and it seemed easy enough. (I also pumped myself up, watching videos of professional chefs showing how to do it, to prepare.)
The recipe came from the book 30-Minute One-Pot Meals by Joanna Cismaru and was recipe 22/52.
Quick And Easy White Wine and Mushroom Risotto
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, chopped
1/2 celery stalk, chopped into small pieces
1 cup uncooked Arborio rice
2 cups mushrooms, chopped
3/4 cup white wine
2 cups chicken stock
1/2 cup milk
Salt and freshly ground black pepper
Fresh parsley, for garnish
1/4 cup Parmesan cheese
Heat the olive oil and butter in a medium saucepan over medium-high heat. When the butter has melted, add the onion and celery and cook for 2 minutes, until they begin to sweat and the onion becomes translucent.
Next, add the Arborio rice to the pan and stir it around to coat the rice. Add the mushrooms and stir them around a bit. Start by adding 1/2 cup of the white wine and stir it around for 1-2 minutes, or until it looks as if the liquid is mostly absorbed. Add the remainder of the wine and 1/2 cup of the chicken stock and stir it around a bit again. When this liquid is absorbed by the rice, add the milk and the remainder of the chicken stock. Stir and season with salt and pepper to taste.
Normally you would repeat with a little bit of stock at a time, but we can speed this up a little. Cover the saucepan with a lid and let it cook for about 15 minutes, until all the liquid is absorbed by the rice. Make sure you stir occasionally, every 3-4 minutes.
When all the liquid is absorbed, garnish with fresh parsley and Parmesan cheese.
When I cooked this, I used it as a main dish. The recipe says it's for 4-6 servings. I doubled it as there are 6 of us in the family and I like leftovers for lunch the next day. There wasn't enough for leftovers. We all loved it so much that there was barely enough for us for dinner. This may be one of my favorite new recipes we tried this year.
The recipe came from the book 30-Minute One-Pot Meals by Joanna Cismaru and was recipe 22/52.
Quick And Easy White Wine and Mushroom Risotto
2 tbsp unsalted butter
1 small onion, chopped
1/2 celery stalk, chopped into small pieces
1 cup uncooked Arborio rice
2 cups mushrooms, chopped
3/4 cup white wine
2 cups chicken stock
1/2 cup milk
Salt and freshly ground black pepper
Fresh parsley, for garnish
1/4 cup Parmesan cheese
Heat the olive oil and butter in a medium saucepan over medium-high heat. When the butter has melted, add the onion and celery and cook for 2 minutes, until they begin to sweat and the onion becomes translucent.
Next, add the Arborio rice to the pan and stir it around to coat the rice. Add the mushrooms and stir them around a bit. Start by adding 1/2 cup of the white wine and stir it around for 1-2 minutes, or until it looks as if the liquid is mostly absorbed. Add the remainder of the wine and 1/2 cup of the chicken stock and stir it around a bit again. When this liquid is absorbed by the rice, add the milk and the remainder of the chicken stock. Stir and season with salt and pepper to taste.
Normally you would repeat with a little bit of stock at a time, but we can speed this up a little. Cover the saucepan with a lid and let it cook for about 15 minutes, until all the liquid is absorbed by the rice. Make sure you stir occasionally, every 3-4 minutes.
When all the liquid is absorbed, garnish with fresh parsley and Parmesan cheese.
When I cooked this, I used it as a main dish. The recipe says it's for 4-6 servings. I doubled it as there are 6 of us in the family and I like leftovers for lunch the next day. There wasn't enough for leftovers. We all loved it so much that there was barely enough for us for dinner. This may be one of my favorite new recipes we tried this year.
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