Risotto is a classic Italian comfort food that is acquired through patient cooking. In this fast paced world, I know plenty of people would refrain from making a risotto only for the reason that it is time-consuming. It is probably easier to pick up the phone and order in.
But for me, I love cooking a risotto. I enjoy seeing the transformation of rice going from hard to soft and the satisfaction that comes from achieving that perfect creamy softness but not a complete mush.
Not to mention, I also enjoy tasting the risotto as it cooks. Surely you know that it is imperative for a chef to taste the food you are cooking!
But most of all making a risotto – to me, is a test really – a test of patience.
When you follow my recipe, I hope that you’d enjoy the calmness that comes in cooking this dish and a sense of triumph when you succeed.
Ingredients:- (serves 4)
- 1-2tbsp Olive Oil
- 1 Red onion, chopped
- 250gms Champignon mushroom, sliced or diced
- ½ tbsp Butter
- ¼ tsp of black pepper
- ½ tsp salt
- 1 tsp dried parsley
- ½ tsp garlic powder
- 1 cup Arborio rice
- 4-6 cups Stock
- Parmesan, for garnish
- Heat oil in a wide and thick bottom pan.
- Sauté onions until translucent.
- Add the mushrooms into the pan.
- Immediately after, add the butter and all the seasonings. Stir to combine the flavours. Let the mushrooms cook for about 2 minutes.
- Add in the rice. Toast the rice with the ingredients in the pan for another 2-3 minutes.
- Place a large pot of stock close by. Make sure the stock is heated and warm, as cold sock will not cook the rice. Now slowly add one ladle of stock at a time, into the pan. Stir regularly.
- Once the liquid in the pan dries up, add another ladle. Stir.
- Repeat step 6-7 until rice is soft and creamy. This could take up to 35 minutes of stirring.
- Once you have achieved the desired texture. Turn off the heat.
- Transfer to a serving plate. Garnish with some freshly grated parmesan.