I think a lot of people think risotto is a lot harder to make than what it actually is. I was talked through the process at school, and came home and experimented with it. Since then I've made variations of this countless times, I promise it's easy! People forget that cooking isn't like baking, you don't need precise amounts of ingredients in order for it to work, change things up according to your taste!
Ingredients
About 5 button mushrooms, thinly sliced
1 small purple onion
1/3 cup of arborio rice
2 cups of vegetable stock
What to do
- Make your vegetable stock using warm water, pour it in a saucepan and place it over a very low heat, do not allow to boil
- Meanwhile, finely slice your onion and mushrooms, and then cook them on a medium heat in a little olive oil until soft
- Make sure there is still some excess oil in the pan, and if not add more. Then pour in your dry, uncooked arborio rice. Stir the rice so that the oil, mushrooms, onions are all evenly combined with it.
- Once you've done this, add a generous ladle of vegetable stock. It must be warm when you do this, otherwise the rice can split and your risotto won't work.
- Stir the mixture continuously until the stock is absorbed, and then add another ladle full.
- Repeat the process until the rice is nicely cooked (have a taste to be sure!)
- Season with pepper and free torn basil if you wish.
As a vegetarian (but not vegan) option, you can also serve this with some grated parmesan or some crumbled fetta on top.
No comments:
Post a Comment