Some time ago, we received a bottle of white wine from my mother in law. My partner opened it and drank it a bit but then he couldn't finish it all. Of course, it'd take some time to finish it by himself otherwise he would have got drunk. I dont really drink alcohol, glass of wine is enough for me, so I cant be any help. But then I realized that I can cook with it so I chose to make risotto, one of the famous and delicious Italian dishes. I've been wanting to make risotto but I really dont want to open a bottle of wine just to use a little bit. This has been the reason why I never try to cook risotto by myself yet I'm a big fan of risotto.
This was my first time making risotto and I could say that I did a good job. The taste was good and my partner also approved it. The original recipe is from here. I rewrote it below for you with the measurement by weight. It's useful for those who dont have measuring cups :-)
Mushroom Risotto
Yield: 4-5 portions
Ingredients
- 1.5 liters vegetable broth
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 125 ml dry white wine
- 300 gr arborio rice
- 200 gr portobello mushroom, cut into chunks
- 250 gr button mushroom, cut into chunks
- 2 chives, chopped
- 4 tbsp unsalted butter
- Parmiggiano Regiano - Parmesan cheese, to sprinkle
- parsley (optional), to sprinkle
Directions
- In a sauce pan, warm up the vegetable broth, set aside.
- In a pan, stir-fry the mushrooms until they turn soft. Discard the juice and set aside.
- In a casserole dish, heat the olive oil over medium-high heat and stir-fry the shallot until fragrant. Add in the rice, stir until all the rice are coated with oil. Continue cooking until the rice turn slightly golden brown.
- Pour in the white wine, cook until the rice absorb all the whine then add in the vegetable broth 1/2 cup at a time, continue cooking for about +/- 20 minutes or until the rice turn al dente.
- Remove the casserole from the heat, add in the cooked mushrooms, chopped chives and unsalted butter, mix well.
- Sprinkle with Parmesan cheese and parsley to your taste.
At the beginning, I thought it would be enough for my partner and I but this recipe is actually enough for 4-5 persons. It was too much for us. That's okay. That means I dont need to cook tomorrow. I dont mind to eat risotto again because it's delicious, like the Italian says: che buono, which means yummy. If you haven't tried risotto before, I recommend you to make this at home and try this recipe. I am sure you will like it ;-)
Thank you for reading. Have a nice week end!
Cheers,
All content and images are mine and original. Pictures were taken with Panasonic Lumix DMC-FZ1000.