Easy to throw together and super delicious, for all that it’s mostly constant-stirring for at least half an hour. Making it with mushrooms is our fav, but you can add in whatever you want.
Ingredients:
- 1-2 cups of mushrooms cut into small pieces (typically we use maitake and lionsmane, but anything works—including dried mushrooms, or no mushrooms at all)
- An allium, chopped (shallot/leek/yellow onion)
- 1.5 cups carnaroli rice (can be subbed with other risotto rice—arborio or vialone nano—but this is the best & reheats well)
- 1 cup white wine (we use pinot grigio)
- 6 cups of chicken stock (we use 1 big jar of homemade stock + water)
- salt and pepper
Directions:
- Put your chicken broth/water in a separate pan on the stove top, set to low, so that it is kept warm—but not boiling.
- Cook mushrooms with olive oil or butter in a medium flat-bottomed pot. Remove when done.
- In the same pot, cook allium until your preference of done. If it starts burning or sticking to the pan, add a small amount of stock or water to unstick—do not add rice until the added liquid has cooked off.
- Add rice to pan with the allium and toast for 2 minutes. If there is not enough oil, add more at this step.
- Add the wine and simmer until absorbed.
- Add salt.
- Add stock in batches. Take 1-2 ladelfuls at a time and add to the rice. Stir thoroughly immediately after adding stock. And then continue stirring continuously until absorbed.
- Repeat this process until there is no remaining stock. At this stage, taste your rice to see if it is finished cooking. If too firm, add more hot water, like you were doing with the stock. Continue cooking until done. This process should take 20-40 minutes.
- Once done, fold mushrooms back in until thoroughly incorporated.
- At this stage, you can add butter or parmesan cheese if desired.
- Serve warm.
yikesadoodle! 