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Wednesday, 6 August 2014

Creamy Mushroom Risotto

It took me a long time to venture into the world of risotto.  I'd heard people talk about it, had it in restaurants, but I'd always heard that it was fussy and hard to make.  When I finally got up the nerve to try it, it's now one of my favouite things to cook and to make.  It pairs perfectly with some BBQ'd chicken, and usually when I start the BBQ, I start the risotto, and they are finished at the same time.  It helps a lot if somebody else is manning the BBQ for you.

The key to a nice creamy risotto is to stir, stir, and stir some more.  You don't have to stir constantly, but you do have to watch it closely.  Once you are experienced at making it, you will be able to "hear" when the liquid is getting low and more needs to be added, and it needs a stir.  Good luck.

Creamy Mushroom Risotto


Recipe by the Fluudblogger
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cups mushrooms finally chopped
  • 1/4 cup finely chopped onions (shallots are good too)
  • 2/3 cup dry white wine
  • 5 cups chicken or vegetable stock
  • 1-3/4 cup arborio rice
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley or chives (optional)
Cooking Directions
  1. Heat oil in saucepan on the stove on high. 
  2. When it starts to smoke, add the butter. Once melted, reduce heat, add the onions, and cook until slightly brown, only a couple of minutes. 
  3. Add the chopped mushrooms, and cook another minute until softened.
  4. Add 1 cup of chicken stock, the white wine, and the arborio rice. Reduce heat to medium low. Stir very often, and when liquid is almost all absorbed, add another cup of stock.
  5. Continue doing this until all the stock is added and the rice is fully cooked. About 30 minutes. 
  6. Other variations, can include no mushrooms, but adding finally chopped asparagus.  Instead of white wine, you can use vermouth or even brandy. If you don't want to add any alcohol, then just add more chicken stock.           

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