Sunday, 11 December 2011

• Portabella Risotto

  
  

  

  
  A couple weeks ago, my boyfriend made a delicious spicy italian sausage and mushroom risotto, which got me craving for risotto.  It's been months since I last had it, so I had went out the grocery store earlier this week to pick up a few ingredients.  My favourite risotto contains wild mushrooms.  There's something about the rich, earthy and deeply intense flavour of mushrooms that I love so much.  Here is my recipe for a simple mushroom risotto. 

  
  
  

  INGREDIENTS
  serves 1 - 2 people

  • 1/2 cup Arborio rice
  • 1 tablespoon extra-virgin olive oil
  • 3 cups low sodium chicken stock, warm
  • 1/2 cup white wine
  • 2 portabella mushrooms, quartered and sliced
  • cilantro, chopped
  • parmesan, freshly grated

  
  

  
  

  
  

  

  Heat the oil in a large pan over medium high heat.  Add the rice to the pan and stir until the grains turn translucent.
  
  
  
  
  Add the wine to the pan. Cook until the wine has been absorbed. 
  
  
  
  Gradually add the hot chicken stock to the pan, one ladleful at a time and stir continuously.  Only add the next ladleful of stock when the rice has fully absorbed the previous ladleful.  Cook until all the stock has been absorbed and the rice is slightly al dente.
  
  
  
  
  While risotto is cooking, heat some oil in another pan on high heat and add in the portabella.  Saute the mushrooms until they are about 50% done.  Remember to not stir the portabella too much, just toss it once in a while, and then set it aside.
  
  
  
  
  When the risotto is almost done cooking, add in the portobello and chopped cilantro and stir well.  Lastly stir in the grated parmesan.  Pour the risotto into a serving plate and garnish with some more chopped cilantro and freshly grated parmesan. (Please do not use those grated parmesan from a container!)
  
  
  
  
  
  
  
  
  
  
  

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