Any risotto dish is a hit on your table – but for some beginners it’s a trial to cook. When a risotto goes wrong it’s because there is too much liquid in the first place. Add any liquid gradually, don’t just blithely pour it in. I’ve seen recipes with six cups of water! That would make an interesting drink.
Ingredients
2 cups finely sliced onion
1-2 large garlic cloves, minced
2 cups Arborio rice
1 cup dry white wine
200-250g, 8 oz Portabella mushrooms
3 tablespoons olive oil
Cup chicken stock
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped parsley
Method
- Trim mushrooms and cut into bite-sized pieces. Toss in a pan for a few minutes in minimal oil, stir until tender, set aside
- In a medium-sized heavy saucepan, heat some oil. Toss onion and garlic until softened, 4 minutes. Add rice, stir to coat with oil. Add wine, stir till absorbed.
- Add a cup of stock into the rice, stir until almost al dente. Add cooked mushrooms. If you think the mixture needs more liquid, add a little more stock. The risotto should be creamy, not runny.
- Remove saucepan from heat. Stir in 1/4 cup of the parmesan cheese until completely dissolved. Stir in parsley, season to taste with salt and pepper.
Serve with remaining parmesan.