By Ariella Kantorowitz Sapers
Category: Main Meals
I enjoy cooking and I have always wanted to make risotto but I was too nervous because I see all the fancy chefs make it and I am DEFINITELY not a fancy chef. I decided to try it one evening and it turned out to be a hit! I personally like to pair it with any kind of sautéed vegetables.
7 cups chicken broth
1/2 - 3/4 cup fresh Parmesan cheese
2 cups Arborio rice
3 tablespoons extra virgin olive oil
1 onion or 1 shallot
1 garlic clove
1 pound portobello mushrooms
2 tablespoons fresh Italian parsley
2 tablespoons butter
1/2 cup dry white wine
You need to heat the chicken broth and leave it in the saucepan over a low heat so it stays warm.
In another pan, heat extra virgin olive oil over medium and add half the onion or shallot and the garlic. Make sure It doesn't burn but it sweats and becomes translucent. This is where you add the mushrooms, butter, and the parsley and let the mushrooms shrink and warm up.
Take off heat and replace it with a saucepan where you add oil, onions, or shallots and garlic. Again stir until it sweats. Add the wine until it is almost fully evaporated. This is where you add the rice and stir.
Now back to the chicken broth that has been kept warm, add a ladle full of the broth into the rice mixture and stir until all the liquid is gone. Re-do this a ladle at a time until the chicken broth has been fully absorbed by the rice. Now add all the Parmesan cheese you want!
Move the rice mixture to a plate and add the mushroom mixture on top of the rice. This is where you can garnish with extra parsley and squeeze the lemon on top for some acidity!