Risotto
Risotto is a creamy Italian dish made by slowly cooking Arborio rice in broth, enriched with wine, butter, and Parmesan. Its velvety texture and ability to absorb flavours make it a versatile and comforting meal, perfect for endless ingredient combinations.
About this dish
Italian cuisineIngredients
- 6 cups homemade or store-bought chicken stock
- 3 tbsp extra virgin olive oil
- 1 small yellow onion diced
- 500g cremini mushrooms sliced
- 4 small fresh thyme sprigs (or ½ tsp dried thyme)
- 1 tsp chopped fresh rosemary
- freshly ground black pepper
- 1 tsp salt
- 5 garlic cloves minced
- 11/2 tsp balsamic vinegar
- 1 ½ cups arborio or carnaroli rice
- ½ to ¾ shredded parmesan
- minced fresh parsley, for garish
Description
Instructions
- Heat the stock in a small pan over medium-low heat until just below a simmer; keep warm.
- Sauté the mushrooms: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2 minutes until softened. Stir in sliced mushrooms, thyme, rosemary, ½ tsp salt, and black pepper.
- Cook for 8 minutes, stirring occasionally, until mushrooms soften and darken. Add garlic and balsamic vinegar, cooking for 1 minute more. Transfer to a plate.
- Return the skillet to medium heat. Add rice and toast for 30 seconds. Stir in ¾ cup warm stock, reduce heat to medium, and let the liquid absorb. Add 1 tbsp olive oil and ½ tsp salt with another ¾ cup stock. Stir frequently, adding stock gradually and stirring continuously until the rice is creamy, al dente, and the stock is mostly absorbed (about 20 minutes). The risotto should look creamy, not clumpy or dry.
- Remove from heat, stir in Parmesan, and fold in mushrooms (reserving a few for garnish, if desired). Remove thyme stems. Adjust seasoning to taste. Divide into 4 bowls, garnish with fresh herbs, reserved mushrooms, and a drizzle of balsamic vinegar. Serve immediately.