Post by spirituallygiving on Nov 29, 2007 9:33:38 GMT -5
This is my favorite food in the world 
Try it once and you will never buy the boxed stuff again! EVER!
Mushroom Risotto
Ingredients
1 cup Onion, chopped
1 clove Garlic, crushed
1 cup Fresh mushrooms, chopped
2 cups Arborio rice
4 cups Vegetable, chicken or beef stock
2 tbsp Butter
2 tbsp Olive oil
1 cup White wine
Basil, chopped
2 tbsp Parmesan cheese
Salt and pepper
Procedure
Sauté the onion in plenty of the oil and half the butter, add the garlic once the onion becomes translucent. Next stir in the rice and allow it to soak up the liquids in the pan. It will go kind of translucent around the edges, and obtain an earthy nutty flavour. Reduce to medium heat, add the white wine and allow the rice to take it in. After a minute or two add a ladle full of the stock, and stir into the rice.
The rice will absorb the stock. Once it has, repeat this process for 10-15 minutes. By this time the risotto will be about half done. Stir in the mushrooms and continue adding stock in small amounts. About 10-15 minutes or so later it should be done. Test it and if the rice is still a bit hard add another ladle of stock etc.
Once it is ready turn off the heat and stir in the remaining butter, parmesan and basil. Season to taste and serve immediately.
Notes
-Keep the stock hot while it is waiting to be used
-The key to good risotto is to only add small amounts of stock at a time and to stir constantly
Try it once and you will never buy the boxed stuff again! EVER!Mushroom Risotto
Ingredients
1 cup Onion, chopped
1 clove Garlic, crushed
1 cup Fresh mushrooms, chopped
2 cups Arborio rice
4 cups Vegetable, chicken or beef stock
2 tbsp Butter
2 tbsp Olive oil
1 cup White wine
Basil, chopped
2 tbsp Parmesan cheese
Salt and pepper
Procedure
Sauté the onion in plenty of the oil and half the butter, add the garlic once the onion becomes translucent. Next stir in the rice and allow it to soak up the liquids in the pan. It will go kind of translucent around the edges, and obtain an earthy nutty flavour. Reduce to medium heat, add the white wine and allow the rice to take it in. After a minute or two add a ladle full of the stock, and stir into the rice.
The rice will absorb the stock. Once it has, repeat this process for 10-15 minutes. By this time the risotto will be about half done. Stir in the mushrooms and continue adding stock in small amounts. About 10-15 minutes or so later it should be done. Test it and if the rice is still a bit hard add another ladle of stock etc.
Once it is ready turn off the heat and stir in the remaining butter, parmesan and basil. Season to taste and serve immediately.
Notes
-Keep the stock hot while it is waiting to be used
-The key to good risotto is to only add small amounts of stock at a time and to stir constantly
Hugs and Stuff Girly <3
~love hugs and stuff~ I'm just very selective about the reality I accept." - Calvin and Hobbs{=}{/=}{=}{/=}
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