Today I am sharing a famous recipe from my favorite Italian cuisine. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Its normally a primo i.e first course, served before the main course. Arborio, Carnaroli, Maratelli and Vialone Nano is primarily used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. I am using few variation in my recipe like adding garlic and herbs which is not in the basic recipe. Use of white wine is also optional. This one is a vegetarian version and loved by my kid and hubby. Hope you enjoy it too..
Ingredient:
Arborio Rice- 1 Cup
White Mushroom- 2 cups finely chopped
White Onion- 1 small finely chopped
Garlic- 3-4 cloves
Oregano- 1/4 table spoon (dried)
Basil- 4-5 fresh leaves
Bay leaf- 1 leaf
Vegetable stock- 750ml
Dry White Wine- 1/2 cup (optional)
Parmesan cheese- 1/2 cup
Milk- 2-3table spoon
Olive oil- 2 table spoon
Salt and pepper to taste
1) Heat the oil in a pan and add garlic, oregano, basil and bay leaf. Stir it for 10 sec, garlic should be be light pink and not brown.
2) Add onion immediately. Toss it for a minute and add chopped mushroom. Once the onion and mushroom is light brown add the rice and toss it well so that all the rice is coated with oil and juices.
3) Add white wine and let it boil for a some time till rice absorbs it. (Optional Step)
4) Now add simmering vegetable stock slowly 1/4 cup at a time. Let the rice cook and absorb the broth. Repeat the process until the rice is soft and fully cooked. Add salt and pepper to taste. Put few spoons of milk to give it a creamy consistency.
5) Risotto will be bit chewy and creamy. Lower the flame and add Parmesan cheese. Mix well and close the flame.
6) Serve it hot.
BON APPETIT...
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