Last risotto before summer 🙂 This is my favourite risotto recipe, very traditional, just like my mother taught me. We’re not Italian, and not pretending to be, and neither are we absolute risotto experts. But according to my dad, my friends, and all the people that have reviewed this recipe since we started making it, it’s a very good one 😉
Ingredients: (for 4 persons)
- 300g risotto rice
- 1L vegetable broth
- 2 onions
- 2 garlic cloves
- 400g of wild mushrooms
- 2 tbsp olive oil
- 200ml whole cream (without any additives, fresh an local is the best)
- 10cl of dry white wine (inexpensive chardonnay will do)
- 2 tsp oregano
- 2 tsp basil
- 100g parmesan
- Extra parmesan for the table
Preparation: 30 minutes
- In a hot pan, heat up the olive oil and add the chopped onions and garlic cloves.
- When they are golden, add the rice and stir with a wooden spatula before reducing the heat to medium until the rice starts to be translucent.
- Add the oregano and the basil and fill the pan with some vegetable broth until the rice is slightly covered.
- Let the preparation simmer and stir until the rice absorbs the liquid. Then cover it again with vegetable broth.
- Add the lightly chopped mushrooms and stir in carefully.
- Add vegetable broth until there is none left. Keep on stirring the rice to prevent it from sticking and burning.
- When all the liquid has been absorbed, check if the rice is sufficiently cooked. It should be tender but not crunchy. If it is crunchy, add more warm water, let it simmer and taste again.
- Add the wine, then the cream, and sprinkle with parmesan in the pan just before serving. Rectify the seasoning and add more salt if necessary.
- Place a small parmesan dish on the table and serve in a deep plate or a risotto plate.
Last tip: the rice must be moist at all times, but also be simmering. When you add the broth, be careful not to add too much of it at a time, it would cool down the rice and it would take longer to cook.