Risotto has always been one of my favorite dishes. It is a little labor intensive - but it's a labor of love! During the shut down, I upped my risotto game and worked to perfect my technique. To me it's pure comfort food and so delicious. You can add any veggies you have on hand. My favorite is an assortment of mushrooms.
- 1 stick butter
- 2T olive oil
- 2 clove garlic, minced
- 1/2c white onion, diced
- 16 oz white or portabello mushrooms - wiped clean and sliced
- 2c basmati rice
- 1c white wine
- 6 c chicken or vegetable broth
- 2 c water if more liquid is needed
- 1/4c parmesan (plus more for garnishing)
- Salt and pepper to taste
- Use a heavy bottom saucepan over medium heat.
- Combine half the butter & olive oil, add the mushrooms, onion and garlic, stir frequently for 5–7 minutes, or until the mushrooms are browned.
- Remove from pan and season with salt & pepper.
- Add the remaining butter to the bottom of the pan and toast the rice for one minute, stirring enough to coat with butter.
- When the rice is pale & golden, add the wine and cook until reduced.
- Add in broth 1/2c at a time, stirring constantly until liquid is absorbed and rice is al dente. (about 15-20min)
- Remove from heat and stir in mushroom mix and parmesan.
- Add salt if necessary.