I had never made my own risotto before Tuesday night. It’s not complicated, but because you have to be stirring for about 25 minutes, it can be long and tiring. It helps to have another chef in the kitchen so you can take turns!
As for recipes, I did what I usually do, which is search the web and find a couple that sound appetizing and can be made with the ingredients I have. Then I combined a few to make my own version. This method works with varying degrees of success, but this time, I am quite pleased and wouldn’t change a thing.
In fact, it was such a success that the two of us ate almost all of the risotto before I could even take a photo, so I made a fancy title in a fancy font:
What you need:
4 T butter
1 onion, finely chopped
1 pint mushrooms, cubed
3/4 cup dry white wine
1.5 cups rice
4 1/2 cups broth
Optional add-ins: 1/4 cup Parmesan cheese, chopped broccoli
I used the 12″ Bodum nonstick frying pan (pictured above), which we bought during the July sales here. An everyday pan like this is key, since it has tall enough sides to hold and make the entire dish.
What to do:
Melt the butter in a large pan. Add the onion and cook until soft. Add the mushrooms and cook until they’ve released most of their water and start to brown, about 5 minutes. Add the white wine and when the mixture is sizzling, add all the rice. Stir continuously.
After about 5 minutes, begin to add the broth, stirring the entire time. Add about a cup at a time and after each addition, make sure the rice has absorbed the broth before adding more. The whole process of adding and absorbing takes about 25 minutes. When there was still a bit of a watery texture after the last broth addition, we added little bits of broccoli. If you’d like to use cheese, add that just before serving.