February 21, 2013 by Emily
Risotto is one of those dishes that people love to eat, but are terrified of making. The amount of time needed and the endless stirring seems to be most peoples deterrent. But its SO DELICIOUS and once you understand the techniques you can tailor the recipe with a bagillion different flavors (yes, A BAGILLION).
I’ll let you in on a little secret… its really not that difficult, and doesn’t take that much time!
What You’ll Need:
1 Tablespoon Olive Oil
1 Small Onion, Diced Fine
1 Clove Garlic, Minced
1 Ounce Dried Assorted Mushrooms, chopped & soaked in boiling water (save the liquid!)
1 Cup Arborio (risotto) Rice
2.5 Cups Vegetable Stock
1- In a small sauce heat the vegetable stock and liquid from the mushrooms over a low fire. 2- In a second sauce pan sweat the garlic and onions until translucent. 3- Add the arborio rice to the pan with the garlic and onions and stir over medium heat until the rice has sucked up the oil and tasty onion-y/garlic-y goodness. 4- Turn the heat to low and add about 1 cup of broth to the rice, stir a few times and allow the rice to absorb the liquid (about 2-3 minutes) 5- Add liquid to the rice, allowing time for it to be absorbed each time, until the rice is tender. 6- Gently stir in the mushrooms, add a grind of pepper and enjoy!
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