Many have asked so below is the recipe for my Mushroom Risotto. To be frank, it's not quite as difficult as Gordon Ramsay makes it out to be, but then again, I probably don't have the Michelin Star review board knocking down my door. The trick is to make sure the rice is cooked, without being too soupey. It took me a time or two to get it down pat but even the first attempt turned out absolutely delicious!
- 2 cups Arborio Rice
- 1 ½ sticks butter or margarine (I didn’t claim this was healthy)
- Bottle of dry, white wine with at least 2 cups of wine left in it (I fully support drinking while cooking)
- 5-6 cups chicken broth (I use the box of Swanson).
- One, 12 oz pkg of assorted mushrooms (typically portabella, shitake and white) – chopped.
- ¼ onion – diced.
- 1 Tbsp. minced garlic (more if you like it)
Melt ½ stick of butter and sauté garlic, onions and mushrooms. Add 1 cup of white wine, keep warm on low temp. Season with salt and pepper.
In a separate, large pot, melt 1 stick of butter. Once melted, add 2 cups of Arborio rice and stir until coated in butter. The rice may begin to brown a bit which is a good thing.
Add one cup of chicken broth and one cup of wine, stirring every so often until the liquid as been absorbed completely.
Once the liquid has been absorbed, add another cup of chicken broth and repeat with the broth until rice is cooked through, each round allowing the liquid to absorb into the rice. (You may find that you need a little more/little less of the chicken broth - just go with your gut. As long as the rice isnt crunchy, it's going to be great!)
Add onion/mushroom mixture to rice mixture and mix in one cup of finely grated parmesan cheese. Top with extra parmesan cheese and enjoy!
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