I had only made Risotto a few times because all the TV Chefs who made it, were slaves to the stove until it was finished. (Don’t answer the door or your phone!) It seems like I always have so many last minute things to get ready so I never really got into it.  That changed forever this past weekend.  I made a Risotto that was so delicious that I now understand why Italians get so excited about it.  Maybe it was just blind luck on my part, but I have a feeling that this will be a regular feature on our table.  Yes, you do have to commit.  You MUST stir continuously for
15 to 18 minutes.  Mine was perfect in 20.  Just give it a taste.  Slightly firm to the tooth but not crunchy in the center.  Most recipes call for chicken or even beef stock.  Too overpowering for my taste.  I used unsalted vegetable stock, and it was wonderful.


6 cups of stock
3 Tbsp of olive oil
4 Tbsp butter
1 pound of Cremini/Portabello Mushrooms-sliced (or any shroom you choose)
2 shallots-diced
2 cloves garlic chopped fine
1 tsp of thyme
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/3 cup freshly grated parmesan cheese
2 Tbsp roughly chopped or torn flat leaf Italian parsley
Salt & Pepper to taste


In a saucepan, warm your broth over low/med heat.
In a skillet, warm a tablespoon of olive oil and a tablespoon of butter until melted and add your mushrooms.  As they begin to brown, add the chopped garlic and the thyme.  Stir for 30 seconds and remove to a plate and set aside.
A bit more olive oil and butter to the pan.  Saute’ the shallots until softened but not brown, only take about a minute.

Add the rice and stir, allowing the rice to become coated in the oil & butter until it starts to turn a very light tan color and add the wine and stir.  When the wine has been absorbed by the rice, ladle in your stock in 1/2 cup increments.  When the rice has absorbed the stock, add another.  Keep stirring with your wooden spoon.  Perfection comes with patience.
In 15 to 20 minutes, you’ll be done.  Taste for texture.  Season here with salt & pepper.

When its perfect, add the mushrooms and their accumulated juices and the remaining butter.
Give it a snowstorm of fresh grated parmesan and top with parsley.  Whoa Baby!

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