So what's this cartoon about? Well, if you've ever given making risotto a go, you'll know it's not the easiest...there's a few things that can go wrong. But trust you me, with a little love and tenderness, you can make a delicious toe curlingly good gourmet risotto....and it's worth every second of effort. Here we go!
Ingredients:
5-6 cups chicken broth
olive oil
1 pound mushrooms, thinly sliced
1 onion sliced
1 1/2 cups Arborio rice
1/2 cup white wine
1 tblsp thyme
1/3 cup grated Parmesan cheese
sea salt
ground black pepper
Step 1: Heat a bit of olive oil (1-2 tsp should be enough) in a pan.
Step 2: Stir in the mushrooms, and cook until soft, about 3 minutes.
Step 3: Remove mushrooms and their liquid, and set aside.
Step 4: Add 1 tblsp olive oil to skillet, and stir in the onions.
 |
| Continue cooking until onions have wilted and are soft - about 2 minutes. |
Step 6: When the rice has taken on a pale, golden color....
...pour in wine, stirring constantly until the wine is fully absorbed.
Step 8: Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 25 to 30 minutes.
 |
| Rice starts puffing up about halfway through |
 |
| When ready, rice looks soft and is no longer hard when you bite into it |
Step 9: Add the Parmesan
Step 11: Add thyme
 |
| Mix well |
 |
| Voila! |
 |
| Enjoy!! |
Posts
