- 30 mins
Ingredients
- 1 cup Arborio rice
- 2 quarts stock
- 3 cups mushrooms, sliced
- 1 shallot, chopped (or an onion)
- 3 cloves garlic, chopped
- 1/2 cup Parmesan cheese, grated, (plus a bit more to garnish)
- Chopped sage (optional), to garnish
- Extra Virgin Olive Oil (EVOO)
- Salt and Pepper
Preparation
Step 1
1. In a large pot, bring stock up to low simmer (not boiling, just a simmer...keep a lid on it to trap liquid inside).
2. In a separate pan, heat 2 tablespoons of EVOO over medium-high heat, add mushrooms and saute 6-8 minutes or until brown.
3. Add in shallot and garlic and cook an additional minute. Stir in rice for another minute. Add a pinch of S&P.
4. At this point, take a ladle and add 1 cup of your hot stock to the rice. Stir constantly for a minute or so. As the liquid evaporates, the rice will become super starchy and delicious. Stir pretty often, adding stock every time the majority of the liquid evaporates. You will continue doing this for about 18 minutes. Add stock, stir, wait for it to evaporate and add more. This will cause the risotto to fluff up and look creamy (without using any cream!) A lot of recipes will tell you to stir continuously...but you don't need to. Just stir it around every few minutes and you'll be fine.
5. After the rice is tender (take a bite!) and all of the liquid evaporated, stir in cheese, season with salt and pepper to taste and top sage and little extra cheese.