Secret to Creamy Mushroom Risotto
Risotto is a very tasty way to make rice (has to be arborio rice or sushi rice). The flavour of risotto comes from a good quality broth, and the secret to the creaminess is stirring the broth in one cup at a time and letting the rice kernels soak up the broth as it cooks.
Servings: 6
Equipment
- Small-medium pot
- Large pan
- Food Processor or sharp knives for dicing
- Wooden spoon
Ingredients
- 2 tsbp olive oil
- 2 onions
- 4 garlic cloves
- 2 cups arborio rice
- 3/4 cup dry white wine
- 6 cups broth
- juice from 1 lemon
- salt
- pepper
- 1/2 cup mushrooms
Instructions
- Heat the broth in a small to medium pot on the stove. Once it is simmering, keep it on low while you get the rest of the ingredients ready
- Measure the Arborio rice into a bow, and rinse with water for 2 to 3 minutes. You will see the water turn white as the rice washes. After a few minutes, fill the bowl with water and leave the rice to soak while you work on the next steps
- In your food processor, slice the onions and chop the garlic fine, or dicing both fine with a sharp knife
- If you have large mushrooms, cut them into bite sizes here
- In a large pan, heat the olive oil and add in the onions to cook until translucent (about 5 minutes)
- Add in the garlic and Arborio rice, letting the flavour cook for a minutes or so. Stir occasionally
- Then pour in the dry white wine and cook until most of it is absorbed (about 2-3 minutes)
- Add one cup of broth to the rice and stir constantly
- Once the first cup of broth is absorbed, stir in your mushrooms and add salt and pepper to taste
- Add more broth one cup at a time, stirring constantly until the broth is absorbed each time before adding another cup. This can take 30 minutes
- Once the rice is cooked and all the broth stirred in, remove from the heat
- Slice a lemon in half and squirt the lemon juice overtop of the rice, stir in
- Taste the risotto for salt, and season more if needed
Video
Notes
Although risotto is best served right away, If you won't be serving the risotto right away, stop cooking the rice about 2/3 of the way and hold back the last cup of broth. Then re-heat the rice by adding the last broth and stirring it into the rice.