What is a Risotto? Growing up in Malaysia we have Porridge which is basically a soupy starchy rice dish. For those who are from Asian households a Risotto is basically a Fancy Italian Version of porridge(Congee). The textures may be similar but the flavours of this dish is out of this world. The humble little risotto rice grain is just so cute and starchy it just makes for a great hearty meal.
Here today we have the mushroom risotto. With a mix of fresh and dried mushrooms you will have nothing but a good old mushroomy risotto. Creamy, savory and so tasty, but it does take some time to make. It is not a meal for a quick lunch but it does make for the perfect dinner date meal.
RIIII SOOOO TOOOO
Start by peeling and mincing 1 medium white onion.
Soak your dried mushrooms in some hot water for 5-10 minutes till soft.
Once soft begin slicing them into thin strips as well as your fresh closed cup mushrooms.
1 Cup Risotto Rice
8 Cups Stock
1 Medium White Onion
1tb Olive Oil
Fresh Closed Cup Mushrooms
In a pot add in 1tb of olive oil and heat it up to medium high heat.
Once hot add in your onions and fry till fragrant. Once it smells SUPA good add in 1 cup of risotto rice and give it a good stir around.
Add in your mushrooms and continue to stir.
Once the risotto rice and the mushrooms have gotten to know each other slowly pour in 1 cup of stock of choice (I went with vegetable) and mix well till all the liquid is fully absorbed.
Continue adding in stock and mixing, you should use between 6-8 cups of stock depending on the rice you buy.
The risotto is done when you bite into it, the rice should resist the bite a bit but not hard in the center and a thick mushroomy sauce appears.
Season with salt and pepper to taste and serve up with some fresh basil and parmesan cheese.