Risotto is one of my favourite dishes. Now we are moving into colder months, in the northern hemisphere, my summer green risottos, undergo a rich and warming transformation. My favourite is mushroom and garlic risotto, although it is so versatile you can add nearly any vegetable, meat or fish that you fancy! Since I recently found out Arborio Rice is gluten free, I will be eating this a lot more!
Here's how I made my dish (serves 2);
You will need olive oil, 1 onion, garlic (quantity depends on your taste), 8 white mushrooms and stock.
First, finely chop the onion and garlic. Roughly chop the mushrooms.
TIP: For a richer flavour, take a whole garlic clove, chop off the stem and garlic tops, wrap loosely in a piece of tin foil with a drizzle of oil and roast for 30 - 45 mins. Leave to cool until you can handle it, squeeze the garlic out of its skin and add with the onion to the pan.
Add a few lugs of olive oil to a deep saucepan and gently sweat the onion and garlic.
Make up 1.5 cups of vegetable stock.
Once the onion has turned translucent add the rice to the pan and keep it moving so that it doesn't stick.
After 2 minutes or once the rice begins to turn translucent add a splash of stock, just enough so that the rice is nearly covered.
Keep an eye on the pan and continue to stir every now and again to stop the rice from sticking. Once the water is close to being absorbed, add the same amount of stock as before. Again keep an eye on your pan.
Risotto usually needs more or less water than stated on the packet instructions, depending on the temperature you cook your rice at. Have a glass of water handy in case you need to add more. Add stock bit by bit - you don't want the rice to be ready and still have a pan full of liquid.
With the last addition of stock, add your chopped mushrooms and season if needed.
If you need to, continue to add stock until it is absorbed and the rice is soft to eat.
Serve in bowls with freshly grated parmesan...delicious!