A comforting classic. Use any mushrooms and finish with parmesan.
- Salt and pepper
- 6 Tbsp. olive oil
- 1½ cup chopped onion
- 2 cloves garlic, minced (for rice) and 3-5 cloves (for mushrooms)
- 1 lb mushrooms, chopped
- 2 cups short grain rice (sushi or arborio)
- 1 cup dry white wine or broth (veggie or chicken)
- 5 Tbsp. butter
Note: risotto needs to be attended to. It's best to prepare your ingredients in advance and prepare to spend 30-45 minutes at the stove, casually stirring your risotto and sipping a beverage.
- Combine 1 Tbsp. salt and 10 cups water (yes, really!) in a pot. Bring to a simmer over medium heat. There should just be a little bit of movement on the water.
- Heat six tablespoons oil in a large dutch oven or cast-iron pan over medium heat. Add onions and a bit of salt and cook until onions are soft and translucent. Add garlic and cook for another minute.
- Add half a cup of water and cook until the water reduces entirely and the onion is very soft.
- Add two cups of rice to pan and stir, adding more oil as needed to coat rice evenly.
- Stir constantly. (This is where the stirring begins!)
- When rice starts to become translucent around the edges of the grain (about five minutes), add 1 cup of wine or broth. Keep stirring occasionally and cook until wine is evaporated.
- Lower the heat to medium (gas) or medium low (electric).
- Add water from stockpot to rice, about 3/4 cup at a time. Wait until all of the liquid is absorbed before adding more (about 3 minutes between adding water). Repeat until rice is al dente. (Tip: bite a grain in half - if the center is chalky white, keep cooking.)
- Remove pan from heat and stir in butter and parmesan as needed. You can always add a bit more water if it starts to get too thick.
- In a separate pan, sautee mushrooms with oil for about 8-12 minutes over medium heat, until they're soft and brown and have reduced in size significantly. In the last minute, add garlic, salt, and pepper.
- Spoon over risotto and serve with more parmesan, fresh herbs, and pepper.