A good Risotto needs some attention when it comes to stirring, just enough so that the starch absorbs the liquid and creates a creamy texture yet not over stirring which makes the starch turn too gluey, for the best result stir every 20-30 seconds or when required . I find it's best to have all ingredients ready before you start, once you are prepared the rest of the steps are fairly simple as everything fits into the one pot. Make sure to use a good quality dry white wine and freshly grated parmesan cheese makes all the difference.
A good Risotto needs some attention when it comes to stirring, just enough so that the starch absorbs the liquid and creates a creamy texture yet not over stirring which makes the starch turn too gluey, for the best result stir every 20-30 seconds or when required . I find it's best to have all ingredients ready before you start, once you are prepared the rest of the steps are fairly simple as everything fits into the one pot. Make sure to use a good quality dry white wine and freshly grated parmesan cheese makes all the difference.
Yields4 Servings Prep Time5 minsCook Time30 minsTotal Time35 mins
1 tbsp olive oil 2 tbsp butter 2 shallots, medium 3 garlic cloves, large ½ tbsp thyme 450 g wild mushrooms (portobello, shiitake, porcini..) 1 cup Arborio rice ½ cup dry white wine, 4 cups chicken stock ¾ cup peas, thawed ½ cup parmesan cheese parsley to serve
11. Heat the olive oil in a large pan over low heat. Add in the chopped shallots, cook for 3-4 minutes or until fragrant. Add one tablespoon of butter along with the chopped garlic cloves, thyme and mushrooms. Cook for 6-7 minutes on low heat stirring constantly. Season with salt and pepper.
2. Melt another tablespoon of butter in the pan and add one cup of Arborio rice. Cook on low heat for about 2 minutes making sure to keep stirring. Add in 1/2 cup of white wine and cook a further 2 minutes or until the wine is absorbed.
3. Slowly pour in the chicken stock, just one cup at a time. Keep stirring until one cup of stock is absorbed before adding in the next cup. Cook until the rice is al dente and creamy, this should take about 15-20 minutes.
4. Stir in the grated parmesan cheese and thawed peas. Garnish with some freshly chopped parsley.
1. Heat the olive oil in a large pan over low heat. Add in the chopped shallots, cook for 3-4 minutes or until fragrant. Add one tablespoon of butter along with the chopped garlic cloves, thyme and mushrooms. Cook for 6-7 minutes on low heat stirring constantly. Season with salt and pepper.
2. Melt another tablespoon of butter in the pan and add one cup of Arborio rice. Cook on low heat for about 2 minutes making sure to keep stirring. Add in 1/2 cup of white wine and cook a further 2 minutes or until the wine is absorbed.
3. Slowly pour in the chicken stock, just one cup at a time. Keep stirring until one cup of stock is absorbed before adding in the next cup. Cook until the rice is al dente and creamy, this should take about 15-20 minutes.
4. Stir in the grated parmesan cheese and thawed peas. Garnish with some freshly chopped parsley.
Ingredients
Directions
1. Heat the olive oil in a large pan over low heat. Add in the chopped shallots, cook for 3-4 minutes or until fragrant. Add one tablespoon of butter along with the chopped garlic cloves, thyme and mushrooms. Cook for 6-7 minutes on low heat stirring constantly. Season with salt and pepper.
2. Melt another tablespoon of butter in the pan and add one cup of Arborio rice. Cook on low heat for about 2 minutes making sure to keep stirring. Add in 1/2 cup of white wine and cook a further 2 minutes or until the wine is absorbed.
3. Slowly pour in the chicken stock, just one cup at a time. Keep stirring until one cup of stock is absorbed before adding in the next cup. Cook until the rice is al dente and creamy, this should take about 15-20 minutes.
4. Stir in the grated parmesan cheese and thawed peas. Garnish with some freshly chopped parsley.