We made a mushroom risotto as a side dish to go with the stuffed chicken breasts that I posted last weekend, but this is a very basic risotto recipe that can be used both as a side dish or as a main course. Risotto is just great that way, and you don´t need to make any gravy if you have risotto! If you don´t care too much about mushrooms, you can add whatever you want, or happen to have in your fridge! For example asparges, sugar snap peas, bacon, mussels, clams, green peas (petit pois), chorizo, rocket salad, chicken, shrimp, green beans, parma/serrano ham or other types of cured meats……. Let your creativity (or fridge) decide!
- 1 pack (17 oz) arborio rice (a round grained rice)
- 2 shalotts
- 2 cloves of garlic
- 2-3 TS vegetable oil
- 1 cup of white wine (I usually choose one that I wouldn´t mind having a glass of while cooking…)
- 1 qt chicken/vegetable/beef/fish buillon
- 1 cup of shredded parmesan
- 1 pakke arborio ris (500 g) (tro det eller ei… i en krise kan vanlig grøtris brukes!)
- 2 sjalotteløk
- 2 fedd hvitløk
- 2-3 ss vegetabilsk olje
- 1 kopp hvitvin (jeg velger gjerne en som jeg ikke har noe imot å drikke et glass av mens jeg lager maten…)
- 1 liter kyllingbuljong eller grønnsaks-/kjøtt-/fiskebuljong
- 1 kopp riflet parmesan
- Sopp (vi brukte sjampinjong og østerssopp, tror jeg velger kantareller neste gang!)
We used a mix of champignons and oyster mushrooms, but any mushrooms would do. I have a hunch that chanterelles would be lovely in this risotto! And use as much as you want! After coarsely chopping the mushrooms we probably had about 4-5 cups of dem goodies…
Start by boiling a quart of water and drop in a couple of cubes of chicken buillon. Keep the buillon hot. Then finely chop the shallots and the garlic. Heat the oil in a skillet or a thick-bottomed pot, add the chopped shallots and garlic. Let these sizzle until they get a little soft, don´t let them turn brown! Keep the heat quite high and add the rice. Make sure to use a wooden ladle and stir constantly. The rice should start to get a little transparent around “the edges” and when it does, add the wine. After the rice has absorbed the wine, add the buillon – one ladle at the time. It should be absorbed before the next is added. And remember to keep turning the rice, but try to be careful so it doesn’t get too mushy. When all the buillon has been added, the risotto should be just about done. It should be a little al dente, a small resistance when chewing. Stir in the parmesan.
Now it is time too add YOUR ingredient(s). We added mushrooms. Some ingredients can be added raw, others might need a quick visit in the pan.
Chop the mushrooms and sear them in a pan with some butter and a little oil (I never really caught why you should use both when frying mushrooms, but I do it just to be on the safe side. You just can´t go wrong with butter and oil!) Then add the mushrooms to the risotto.
I love risotto! I feel it´s a little therapeutic standing by the stove stirring in ladle after ladle of buillon, and it definitely feels therapeutic to eat it!