Risotto is hard. I remember making it for the first time about 4 years ago...and failing miserably. The rice was a little too al dente for my liking (PS, al dente'd things are severely overrated) and it was too salty for anyone who has even the tiniest hint of a palette. Keep in mind that this is coming from a gal who devours salt and vinegar kettle chips and gets her martinis extra filthy. But after many attempts, I think I've got it down to where it's actually pretty tasty, and quite frankly...kind of legit. All thanks to a very special recipe. It wasn't Paula's. It wasn't Giada's or even my praised Martha. All the credit is due to the basic directions listed on the back of the arborio rice container. Can you believe that shit?
Ingredients:
1 cup arborio rice
3 cups chicken stock
1/2 an onion or shallot, chopped
1 cup mushrooms, sliced
1/4 cup parmesan cheese
2 cloves of garlic, minced
Directions:
- Heat chicken stock in small saucepan.
- In a separate pan, sautee onions and mushrooms in olive oil until softened.
- Add in rice and garlic and lightly toast for about 3 minutes over medium heat.
- Add in chicken stock one ladle at a time until each ladle is mostly absorbed by the rice.
- Add in cheese and stir it up, stir it up.
*The key to risotto is patience. It usually takes me 15-20 minutes. Keep tasting for doneness and add salt and pepper to taste. Add some white wine or a drizzle of truffle oil in the end for some of that real fancy taste.
