The story
Risotto is rooted in Northern Italy, especially Lombardy and Veneto. Risotto developed in northern Italy, where rice cultivation became important in the Po Valley. Rather than describing one fixed recipe, the word refers to a cooking method in which suitable rice is gradually cooked with liquid to release starch while retaining a defined grain. Risotto is famous for a texture that is creamy without needing large quantities of cream. Properly cooked rice should flow softly on the plate while each grain retains a slight bite, a balance Italians describe through the idea of all'onda and al dente. Risotto is a major expression of northern Italian cooking and changes dramatically by region and season, from saffron-rich risotto alla milanese to seafood and vegetable versions. It is generally served as a first course rather than as a side dish in the Anglo-American sense.
Ingredients
- Main
- 750 millilitre homemade or store-bought chicken stock6 cups homemade or store-bought chicken stock
- 1.5 tablespoon extra virgin olive oil3 tbsp extra virgin olive oil
- 0.5 piece yellow onion1 small yellow onion diced
- 250 gram cremini mushrooms500g cremini mushrooms sliced
- 2 piece thyme sprigs4 small fresh thyme sprigs (or ½ tsp dried thyme)
- 0.5 teaspoon rosemary1 tsp chopped fresh rosemary
- to taste to taste freshly ground black pepperfreshly ground black pepper
- 0.5 teaspoon salt1 tsp salt
- 2.5 piece garlic cloves5 garlic cloves minced
- 2.75 teaspoon balsamic vinegar11/2 tsp balsamic vinegar
- 0.5 piece ½ cups arborio or carnaroli rice1 ½ cups arborio or carnaroli rice
- 0.25 piece to ¾ shredded parmesan½ to ¾ shredded parmesan
- parsley, for garishminced fresh parsley, for garish
Method
Method
Heat the stock in a small pan over medium-low heat until just below a simmer; keep warm. Sauté the mushrooms: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2 minutes until softened. Stir in sliced mushrooms, thyme, rosemary, ½ tsp salt, and black pepper. Cook for 8 minutes, stirring occasionally, until mushrooms soften and darken. Add garlic and balsamic vinegar, cooking for 1 minute more. Transfer to a plate. Return the skillet to medium heat. Add rice and toast for 30 seconds. Stir in ¾ cup warm stock, reduce heat to medium, and let the liquid absorb. Add 1 tbsp olive oil and ½ tsp salt with another ¾ cup stock. Stir frequently, adding stock gradually and stirring continuously until the rice is creamy, al dente, and the stock is mostly absorbed (about 20 minutes). The risotto should look creamy, not clumpy or dry. Remove from heat, stir in Parmesan, and fold in mushrooms (reserving a few for garnish, if desired). Remove thyme stems. Adjust seasoning to taste. Divide into 4 bowls, garnish with fresh herbs, reserved mushrooms, and a drizzle of balsamic vinegar. Serve immediately.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
