I normally loathe making step-by-step guides. When I cook and am in the zone, it’s hard for me to break the flow and take out the camera. But, risotto is such a lengthy process, that it’s a little easier. These step-by-step guides take forever to write and assemble though, so enjoy this one while it lasts.
I have found that the key to good risotto is constant stirring for about 50 minutes to an hour, on medium-low heat. This requires a glass of wine, a chair to sit on, and some sort of book or smartphone to get you through the hour. It’s going to get hot and sweaty and your arm will feel like falling off.
At one point I whined to Dhiren that I was feeling dizzy, and he rescued me while I sat in the living room in front of the fan. So, it helps to have a significant other nearby to take over for you if you’re weak, like me.
Though even he complained, “You have to stir this for an hour?”
Here’s my step-by-step guide to a delicious risotto, adapted from this version on All Recipes.
- 5 cups chicken broth, divided
- Olive oil as needed
- Combination of portobello, white mushrooms and/or crimini. I used a combination of all three. Use as much as you like. I used two portabellos, a bag of Crimini and 1/2 pound of white. It depends on your preference.
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese