Mushroom Risotto Julia (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
50 grams Parmesan, freshly grated
02 -
2 tablespoons plain unsalted butter
03 -
Kosher salt or sea salt, just enough
04 -
950 millilitres chicken broth, lower salt
05 -
120 millilitres dry vermouth or white wine
06 -
1.5 cups Arborio rice
07 -
280 grams sliced fresh cremini or button mushrooms
08 -
2 garlic cloves, minced
09 -
1 sweet onion, chopped (about 1 cup)
10 -
6 tablespoons extra virgin olive oil
# How to Make It:
01 -
Take your pan off the heat, toss in the butter and Parmesan, then give it a stir. Check if it needs more salt. Wait a bit for it to set up before dishing out.
02 -
Splash in the chicken broth, put in some salt, and try a taste to see if it’s salty enough. Let everything boil, then simmer on low for about 20 minutes. Stir every once in a while.
03 -
Turn up the heat, dump in the wine or vermouth, and stir. Watch for the liquid to disappear and the rice to get creamy as it cooks out some starch.
04 -
Toss the Arborio rice into the pan. Make sure each bit of rice is slick with the oil in there.
05 -
Put the mushrooms into the pan. Cook them until you see most of their water is gone.
06 -
Heat olive oil in a big skillet on medium-high. Fry the onions till they look see-through, but don’t let them brown. Add the chopped garlic and cook till you can smell it.
# Additional Tips:
01 -
If it gets thicker as it sits, just loosen with a bit of hot broth or water before you eat.