Making risotto is fairly easy after I had some trials and errors. Sounds fancy at first, but it made me curious enough to try making them. I used to have the risotto at Bravo Italian Restaurant in Hawaii. Now, since I’ve moved away, I miss eating inexpensive and good risotto. So, I experimented myself on how making them.
I found a couple of recipes that I like on Google, but neither one of them gave me what I wanted. So, being me, I combined the two recipes together and eliminated some ingredients (or added) to satisfy my picky palate.
This is what I came out with:
3 can of chicken broth, divided (one is for reserve)
2 tablespoons oil, divided
1 pound baby Portobello mushrooms, thinly sliced
1 cup of spinach or asparagus (optional)
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt and pepper to taste
1 ½ tablespoons butter
1/4 cup freshly grated Parmesan cheese
Heat 2 tablespoons oil over medium-high heat. Stir in the garlic, shallots, and mushrooms, and cook until soft, about 3 minutes. Remove and set aside.
Add rice, stirring to coat with butter. When the rice looks pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. You can continue adding more broth if the rice is still uncooked or too dry. I would say, bout 20-25 minutes.
Remove from heat, and stir in the mixture of garlic, shallot and mushroom (and if using, the cut up spinach or asparagus). Add the parmesan cheese. Season with salt and pepper to taste.
That is it! Have fun, be creative!
1. To make the risotto tastier and creamier, I usually add truffle butter or oil. You can use either black or white truffle.
2. Don’t leave it on the heat or stir too much, I found that it would lose it’s creaminess and becomes sticky.
3. You can use regular rice, but it would not give you the creamy texture of risotto.