I probably shouldn’t admit (on a food blog of all places!) that up until a few weeks ago I had never attempted to make risotto. I was nervous about timing (it’s a weeknight!), about the main ingredient being rice (#bloodsugarissues!), about the white wine I was supposed to save for the recipe… You see? It was a bunch of excuses and not based in reality and in true Elizabeth Warren fashion, if the
game recipe is rigged, you fight back.
Easy Mushroom Risotto Recipe, slightly adapted from this recipe here
1-2 cups of fresh mushrooms (*typically sold in about 6-8 ounce packs, if you’re looking to go ‘veggie heavy,’ you could even more)
6-8 cups of stock (veggie or chicken, it will depend on how quickly your rice absorbs the liquid, you will need two 32 ounce boxes for 8 cups)
1 onion, roughly chopped
2-3 cloves of garlic, thinly sliced
2 cup rice (brown, white, Arborio* a short grain rice typically used in risotto, it all works! shh… don’t tell anyone I said that)
half bunch of parsley, chopped
few lugs of olive oil
salt and ground pepper to taste
*optional: 1 bunch of asparagus, see leftover note
*more optional: cup of Parmesan cheese
For your broth: In a medium sized saucepan heat 6 cups of broth over medium heat. You’ll let this get nice and warm while sauteing the onion and garlic, till it’s steaming but not boiling. If it starts to boil before your onion/garlic/mushroom process is done, remove from heat and set aside (don’t want to lose a bunch of liquid to evaporation!).
For the risotto mixture: In a good sized saucepan over medium heat (or another pot type, I used a Dutch oven because my one saucepan was heating the broth, still worked!), add a bit of olive oil and cook your onion bits. Stir around until they start to turn translucent, and garlic slices, and then add mushrooms. Stir together until mushrooms begin to soften (don’t let the garlic burn), and add rice. Scrape up any brown bits with a wooden spoon, and mix the rice around for a few minutes.
Combining the two: Add broth to onion mixture: slowly ladle in about a cup of liquid at a time (if you don’t have a ladle: I used a measuring cup to scoop the broth in). Keep heat at medium, and let rice absorb each cup of liquid at a time, gradually adding more once absorbed. Stir fairly often, watch the liquid. After about 15 minutes, taste test the rice, continuing with the taste/more liquid/absorb liquid until the rice is cooked.
Garnish with chopped parsley, or mix it in, mix in asparagus and/or Parmesan cheese . . I cooked the asparagus and a chopped red onion the next day, mixed it in, and voila! Day two awesomeness.