Today I am linking up with the fabulous Ms. Kathe for You're gonna LOVE it! Tuesday. Please join us! Everyone is welcome!
I know a lot of restaurants serve risotto as an appetizer, but I serve it as a side dish when I am tired of potato's or plain rice.
It is a time consuming process so do not attempt to make this recipe if you are in a rush and do not want to be chained to the stove while stirring. It is worth the time when you want to feel like a gourmet cook.
You will need:
1 container of chicken stock
1 container of fresh mushrooms. I use white mushrooms. I have tried mixing portabello's too but they don't have as much flavor.
1 1/2 cups of Arborio rice
1/2 cup of dry white wine. I use Pinot Grigio.
1/4 of a packet of Swansons flavor boost
4 tablespoons of butter
fresh ground pepper
1/3 a cup of grated Parmesan cheese
When making this recipe, it is much easier if you have all of your ingredients ready and measured.
Start by taking out the stems and slicing your mushrooms.
Brown the mushrooms in a pan with 2 tablespoons of olive oil. I cook mine pretty well because that's how I like them. Add a little salt and pepper to taste.
Brown the Arborio rice in a different pan while you are cooking the mushrooms. You want the rice to have a pale golden color and look like this
You also want to be heating up your chicken stock. It needs to be hot in order to cook properly.
I have these three pans going at once. It makes it easier.
Remove the mushrooms and liquid from the stove when cooked and set aside.
Cook your rice over medium/high heat the whole time you are cooking it.
When the rice is lightly browned, pour in the wine and stir constantly until it is absorbed. I usually take it off of my stove and do this step over the sink. If you don't, it makes a mess.
Add a 1/2 a cup of chicken stock until it is absorbed. Keep adding the chicken stock a 1/2 a cup at a time until it is all absorbed. Stirring continuously. Add in the 1/4 packet of flavor boost while cooking. It should take about 20/25 minutes for the whole process.
When almost all of the liquid is absorbed (you do not want it to be dry), remove the rice from the heat.
Add the mushrooms with any liquid that is left, the Parmesan cheese and the butter. Stir well.
(I will share this steak marinade at another time)