This week has been the coldest of the year so of course we had to make a big batch of risotto to keep us company near the heater. Much like pasta, risotto is incredibly versatile and can be used to showcase whatever fresh veggies you have on hand. I love adding some sauted leek or fresh spinach when I have it laying around. Of course you can throw in some shredded chicken, however the mushrooms are so meaty and the rice is so filling, you definitely won't miss the meat in this one.
This risotto works with any type of mushrooms, and the more varieties you put in, the better! My favourites are Swiss browns or portobello. I'm sure you've heard it plenty of times, but your rice is very important - Arborio is the only kind of rice that will soak up all the flavours and produce a thicker consistency than regular white rice. You can also substitute the Romano cheese for Parmesan, but Romano is always my favourite when it comes to any sort of rice or pasta dish.
Ingredients: Serves 2
1 1/2 Cups Arborio Rice
1 Cup Assorted Mushrooms, Sliced
1 Tbs Butter
2 Cloves Garlic, Minced
4L Vegetable Stock (or chicken stock)
1/4 Cup Romano Cheese, Grated
Handful Fresh Parsley, Chopped
Salt and Pepper, to Season
Let's Make This Risotto:
In a deep fry pan, melt butter and lightly fry garlic. Add in the rice and mushrooms and stir. Lightly roast the rice for around 4 minutes - this will give the risotto a smooth, nutty flavour.
In another saucepan, add the stock and keep on a low simmer to stay warm.
Add stock to rice, one ladle at a time, allowing the rice to slowly absorb the liquid. When the liquid is gone, add more stock. Do this until the stock is finished and rice is completely cooked through.
Stir in the grated cheese and half the parsley, and season as desired.
Serve in a big bowl with more fresh parsley on top.
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