Making a risotto wasn’t as hard or scary as I expected, although it is somewhat time consuming. You have to constantly stir for about 20 minutes once things get started, so plan ahead. But the results were pretty good. I would say the only downside is that risotto is good as a side dish, not so much a whole meal on its own. But with so much time and energy invested in it, it’s hard to make an entrée to go with it. That said, it was very good. Probably could cut the amount of mushrooms in half, but it was definitely tasty. I found this recipe on How To: Simplify, and probably liked it because the author is just as afraid of Ramsay.
6 cups chicken broth
Extra virgin olive oil
1 pound sliced Portobello Mushrooms
1 pound sliced white mushrooms
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 tablespoons butter
1/3 cup freshly grated Parmesan Cheese
Salt and pepper to taste
I had a little trouble finding the Arborio rice, but finally found it on the top shelf at Kroger. It’s somewhat more expensive than regular rice, but it’ll probably last for four or five risottos. Start by chopping up your mushrooms. We kept them relatively large, but do as you will. Also put the chicken broth in a saucepan and heat. In a large deep skillet or pan over medium high heat, heat some olive oil and sauté the mushrooms 3-4 minutes until they are soft and then set them aside. Chop your shallots and add them with a little more oil to the pan. Cook for about a minute and then add the rice (uncooked). Stir the rice constantly until it starts to turn a pale golden color and then add in the wine. Keep stirring (this is a theme here) until the wine is absorbed. It won’t take very long.
(Click here for printable recipe)