I like to use ‘carnaroli’ rice, as it stays more ‘al dente’ but arborio rice is also very good. It is a good idea to have some left over risotto to make ‘risotto cake’ or ‘arancini’ the next day, so be generous in the amount of rice.
500gm carnaroli rice
1 spanish onion, diced finely
50 gm unsalted butter or olive oil
2 tablespoons of extra-virgin olive oil
1/2 glass of dry white wine (don't worry, the alcohol will evaporate while cooking, or leave it out if you like)
1- 11/2 litre fresh chicken or vegetable stock (must be quite strong as this will give the risotto the flavour)
100 gm fresh mushrooms of your choice, sliced
100g grated parmiggiano (parmesan cheese)
1. In a saucepan heat the butter and olive oil.
2. Add the chopped onions and gently let them cook for about 5 minutes.
3. Add the rice and stir, so that it will be well coated with the onion and butter mix.
4. Let the rice toast for a few minutes.
5. Add the wine if using and stirring constantly until wine has mostly evaporated.
6. Add half of the hot broth, stirring well.
7. Add the fresh mushrooms.
8. Keep adding a little broth, as the risotto thickens, stirring constantly. The cooking time will be approximately 15 - 20 minutes. Just taste to see if it is ready. You want the rice soft enough to eat by still “al dente”.
9. Add freshly grated parmiggiano and 100g of unsalted butter.
10. Mix it all well, taste for seasoning and serve it straight away. Serve with extra parmiggiano on the side.
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