creamy, buttery satisfying richness
– arborio rice – Olive oil – Dry white wine – Yellow onion, diced – Stock (chicken or vegetable) – Freshly grated Parmigiano cheese – Mushrooms (a variety is great) – Fresh herbs such as thyme and chives – Unsalted butter
1. Sauté onions with some olive oil over medium-low heat until they are translucent. 2. Toast the rice for a few minutes, by stirring in the pot before adding any liquid. 3. Add white wine and cook until it is absorbed. Increase the heat to medium. Ladle in hot stock, ½ cup at a time. Stirring constantly so it evenly incorporates. Add more once it is absorbed.
1. Sauté or roast the mushrooms while the risotto cooks. 2. Continue adding stock, stirring and cooking the rice until it is al dente. 3. Remove from heat and stir in grated Parmesan, butter and fresh herbs. Season with salt and pepper.
Cozy-warm, delicious and so satisfying!