The first time I even attempted to make a risotto is when we returned from a Europe vacation. I never had risotto before and thought there is no other place other than Italy to get the authentic version of it. Not sure if I have to blame the restaurant I chose or because I requested a vegetarian version, but I was totally disappointed with the taste of it... When I returned home I determined to make it by myself to quench my risotto thirst. This recipe follows the authentic way of cooking and not any pressure cooker method that are getting popular these days. It takes a bit of patience and it is all worth it in the end.
Servings
6
Prep
10 mins
Cook
40 mins
Ingredients
2 cups arborio rice
8 cups vegetable stock - 2-32oz container
2 cloves garlic
3 shallots, finely chopped
1/3 cup white wine (optional)
3 springs fresh thyme or 1 tsp dry thyme
2 cups mushrooms
2 tbsp olive oil
4 tbsp butter
1/2 cup parmesan or more for your taste.
2 tbsp parsley, chopped.
Instructions
Heat up the vegetable stock in a large pot and season it with salt if you are using a low sodium variety. Keep the stock hot throughout the process.
Heat up the olive oil in a dutch oven or large pot, add the garlic, mushrooms and thyme and cook until mushrooms are slightly brown. Remove from the pan and set it aside.
Add the butter to the pan, add the shallots and cook for a few minutes. Now add the arborio rice and fry for some time until it is nicely toasted.
Add the white wine if using and cook until it is mostly evaporated.
Add 1 or 2 ladles of hot broth to the rice and stir constantly. Let the rice cook for a bit and absorb all the liquid. Now add a ladle or two more of the hot broth.
Make sure you keep stirring every 30 seconds as this will help in releasing the starch from the rice. The starch when mixed with the added butter and cheese will give that authentic creamy texture of the risotto.
Keep adding the hot broth until the rice is fully cooked. Make sure you give enough time for the rice to absorb all the liquid before you add more broth. Now add the garlic and mushroom. Stir in the parmesan cheese and mix thoroughly.
Adjust the salt according to your taste. Add more broth if it thickens up.
