Chef Chuck's Risotto

Risotto ai funghi

Risotto, is a rice dish from Italy. It is made from Arborio, Carnaroli or Vialone Nano these are the best to use. I use Arborio because it is available in my area. Arborio is a pearly white rice it has a short grain and is high in starch. The slow cooking method gives my rice dish a smooth and creamy texture. The rice has an al dente taste meaning it is tender on the outside and firm in the center. This is my favorite risotto recipe but there are countless ways to prepare risotto with many different ingredients you can use.

Mushroom Risotto

1 cup aborio rice

4 cups hot mushroom broth,
chicken or vegetable
6 ounces mushrooms quartered
1/2 onion diced

2 tablespoons extra virgin olive oil
1/2 cup parmigiano cheese grated

pepper to taste
1 tablespoon fresh parsley chopped

In a large skillet over medium high heat, add olive oil and saute' onions for 2 minutes. Then add mushrooms and cook an additional 3 minutes. Lower heat and pour in rice and cook 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of hot broth and gently stir till absorbed. Then continue to add a little more broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 20 minutes, so I pull up a chair, you can not rush risotto. After all broth has been added stir in pepper, cheese and parsley. Serve as a main dish or side dish best when eaten right away!

Buon Appetito