Serves 1
Directions
- 1Bring the stock to a boil over high heat.
- 2Reduce the heat to a simmer to keep the stock warm.
- 3Bring your risotto pot to the stove and reduce the heat to medium.
- 4Add your oil to the pan.
- 5Add your allium of choice. The video uses shallots.
- 6Cook the shallots until they are translucent.
- 7Add the mushrooms and butter cooking down until soft and tender.
- 8Add the garlic, thyme, salt and pepper.
- 9Add the rice and stir until it is fully coated with the mushroom mixture.
- 10Toast the rice for a minute or two.
- 11Add a splash of white wine.
- 12Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
- 13Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
- 14Add some grated parmesan and stir to combine.
Ingredients
- 1 cup arborio rice
- 4 cups chicken stock
- 6 cups chicken stock
- olive oil
- shallots
- mushrooms
- butter
- garlic
- thyme
- salt
- pepper
- white wine
- parmesan
Equipment
potstovewooden spoonladle
Tips
- It is recommended to use arborio rice to make risotto.
- For each 1 cup of rice, use 4 to 6 cups of stock.
- Bring the stock to a boil over high heat and then reduce the heat to a simmer.
- Use a tall pot, as the rice will double in size.
- Patience is a virtue when it comes to making risotto.
- Don't rush the process by adding more stock. This won't allow the rice to cook evenly, and you'll end up with a soupy mess.
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