My Life With Garlic

Saturday, November 03, 2007

My 1st Risotto Recipe

Hmmm......The wonders of the risotto. This Italian favorite was not part of my family's recipes while I was growing up. In fact, I didn't have my first risotto until I moved to NYC for college. I've been hooked ever since. I find it almost impossible to resist ordering it while dining out & I've never had one I didn't like. But, the thought of actually making one myself seemed down right scary. I heard that they were difficult and time consuming so I avoiding making one for a long time. I'm not sure what came over me, but I was craving it one night so I decided to conquer my fear. It came out so creamy and yummy!! It's not very difficult to make, but a bit of patience is needed. And a strong arm because you must continuously stir to perfection.

RISOTTO RECIPE

1 medium onion finely chopped

3 cloves of garlic chopped

1/4 cup of herbs mixed (basil and thyme) chopped

1/2 cup chopped shittake

2 large portabello mushrooms, diced

2 cups of risotto or arborio rice, rinsed

2-4 Tablespoons of extra virgin olive oil

4 Tablespoons of butter

4 cups chicken stock

3/4 cup of white wine

1/4 cup Parmesan cheese

salt & pepper to taste

-Saute onions in a heavy, preferably non-stick pan with olive oil (a couple of tablespoons will do). Saute about ten minutes and then add a pat of butter & garlic and saute for another five minutes, until translucent.

-Add portabellos and shittake mushrooms to pan and continue to saute.

-Then add risotto and a little more olive oil, and saute for about 30 seconds, stirring constantly.

-Have your stock ready and ladle a bit into the pan; whenever the pan gets dry, just add another 1/4 cup. You must stir often or the risotto will stick. Never let the pan get dry. Continue this process, adding increments of stock, and about 1/2 cup wine as well, for about 25 minutes.

-Then add fresh herbs and cook for another couple minutes. At the very end add the Parmesan cheese and the salt and pepper to taste, and voila! Risotto.

Posted by Dawn Falcone @ 1:04 PM 5 comments