Risotto, if made correctly can be a special treat! It’s delicious BUT labor intensive. That’s probably the reason why it isn’t served in every Italian restaurant like ever so popular lasagna. This recipe requires constant stirring. I suggest turning on your Mp3 player and getting your stirring arm ready. The least you can do for yourself is get your groove on while putting in so much work. (I’m serious)
Prep Time: 5 minutes
Cook Time: 45- 55 minutes
Ingredients
1 cup chopped mushrooms
½ cup chopped onion
1 Tbsp minced garlic
2 cups Risotto
4 Tbsp unsalted butter
1 Tbsp Olive Oil
5 cups chicken broth or vegetable broth, hot
½ cup freshly grated parmesan
1/4 cup smoked gouda shredded
½ cup dry white wine
Smoked Sea Salt
Black Pepper
In a medium saucepan, sauté mushrooms, onion, garlic, butter & olive oil over medium heat for about 3minutes
Add rice and stir constantly until it glistens
Stir in a ½ cup hot broth & reduce heat.
Simmer until stock is absorbed, stirring frequently
Repeat steps 3 & 4 until rice is tender but firm & creamy.
Add wine and simmer until absorbed
Add cheeses. Stir in salt, if needed & pepper to taste
ENJOY!
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