It seems to be a dish that has a reputation for ending in disaster BUT I think I've found a way to make a 5 star risotto that's sure to please everyone!!
Sure, I've had quite a few disasters myself but after trying a few different methods (usually the one ones on the back of the packet), I think I've finally worked it out!
What you need:
- 1½ litres of chicken stock
- 2 cups of arborio rice
- 100g oyster mushrooms - roughly chopped
- 100g shiitake mushrooms - roughly chopped
- 100g shimeji mushrooms - roughly chopped
- 100g enoki mushrooms - roughly chopped
- 100g button mushrooms - roughly chopped
- 4 cloves garlic - roughly chopped
- A splash of dry white wine
- 1 cup grated parmesan cheese
- 1 tablespoon of vegetable oil
- A pinch of both salt and pepper
Note: With the mushrooms, 100g is roughly half a small container that you get from the supermarket
- Add the garlic, onion and oil to a pan and cook for roughly 2 mins on medium heat
- Place the 2 cups of arborio rice into the pan and fry for 3 mins, ensuring it doesn't stick and burn on the pan
- Now begin adding the stock, enough to cover the rice. My trick, put the lid on the pan. Keep covered for about 3 mins then remove the lid, stir and allow for liquid to reduce.
- Again, add more stock and cover. Continue the process above until all remaining stock has been used.
- After adding the final cup of stock, do not cover
- Place in all of the mushrooms, white wine and stir through
- To finish, top with some good quality grated Italian parmesan cheese!
* To add chicken: Do this prior to beginning step 1. Cut chicken (breast) into thin pieces, add a dash of oil and place on a high heat. Once cooked through, remove from pan and set aside. Add the chicken back when putting in the mushrooms (step 6).
Enjoy!
