An unbelievable 10 for 5:Mushroom Risotto

A while ago, I made a mushroom risotto for a dinner party and discovered that it is one of my wife's favourite dishes. I think I got it out of one of my Jamie Oliver books and I was surprised when I counted and was easily able to cut it down to 5 ingredients.

Risotto is an Italian way of cooking the rice (Riso) that makes for a creamy rice dish, that when cooked proper still has a bit of a bite. Risotto can be made with other grains, so feel free to substitute with barley or quinoa (quinoa however soaks up a lot of liquid, make sure to use low sodium stock or mix half and half with water). For an authentic Italian version use Arborio rice.

Risotto is actually not difficult to make it just takes your undivided attention and a good stirring arm. Although easy, keep in mind you need to make sure your stock is hot, and that you keep stirring. Best thing to do is get everything ready and measured (Mise en Place) before you start, so that you don't need to divert your attention. This includes sauteing the mushrooms.

You will need:

3-4 cups hot chicken stock

2+1 tbsp of butter

1 tbsp Vegetable or Olive oil (to mix with butter to prevent from burning)

1 cup mushrooms

1 cup arborio rice

3 tbsp parmesan cheese

S&P to taste.

In a medium sauce pan, saute mushrooms with 1/2 oil and 1 tbsp butter. Remove mushrooms and set aside to be added later. Use left over oil to saute the rice, just until coated in oil. Then start adding the stock, 1 ladle full at a time. Let the stock absorb before adding more, then keep stirring and adding stock until the rice is a creamy texture and looks like porridge (about 30 mins total).

At that stage turn off the heat add mushrooms, butter, and Parmesan cheese. Serve quickly, as risotto is best shortly after it's made and not for long after. Once you get the hang of it, there are many variations that you can try. Let me know how it goes, and let me know what other types of risotto you make.