I love risotto as a side dish with fish or chicken. It’s versatile and decadent. This recipe is for mushroom risotto but you can also replace the mushrooms for any other vegetables or mix-ins. I also like to make green risotto with peas and finish it with fresh herbs. For another level of decadence, add a ball of buratta at the end with the parmesan.
Risotto
2 tbsp. butter
2 tbsp. olive oil
1 lb. mushrooms, sliced
2 garlic cloves, minced
1 ¼ cup arborio rice
1/4 cup white wine (optional)
4 cups vegetable or chicken broth
1/2 cup grated parmesan or pecorino
In a low braising pan or heavy bottom skillet melt butter over medium heat with the olive oil and then add the mushrooms, kosher salt and fresh ground pepper. The mushrooms will begin to release all of their water. Meanwhile, heat the broth in a small saucepan and bring to a low boil. Once all of the water evaporates the mushrooms will start to brown lightly. When this happens, add the garlic and rice and stir well to coat. Keep cooking on medium for 2-3 more minutes while the rice toasts slightly.
Add white wine to the pan and stir well to deglaze the pan. Pour one cup of the hot broth onto the rice and keep the rice at a simmer, stirring well to distribute the liquid evenly. After the liquid is mostly absorbed, add another cup. Repeat this for about 15 minutes. If you’re not using wine, add 1/4 cup of water and stir well. Italians serve risotto “al dente” (after 15 minutes of cooking). Give it a taste and it’s too firm for your liking, let it cook for another 5 minutes. Then, stir in the parmesan and serve. I like to serve with parsley and topped with extra cheese.
