Risotto is one of those dishes that I’ve always been a little too intimidated to attempt. I was under the impression that it required constant baby-sitting and that it could get ruined in an instant. But after spending weeks addicted to watching Hell’s Kitchen with my husband during our at-home date nights, I just couldn’t put it off any longer. (If you’ve never seen the show, risotto is a dish that the competing chefs prepare nightly for the patrons of Hell’s Kitchen restaurant.)
I read several different recipes and techniques to come up with own (easier) method. I always broke a cardinal risotto rule in my rice selection. I opted to just use a basic medium-grain white rice as opposed to a more expensive arborio rice. I knew it was a risky choice, but I thought it would be worth it if I was successful.
And I’m glad to say that I was successful. I was thrilled with how easy it was to make the risotto and with how delicious the finished dish tasted. Even with the basic, non-traditional rice, I still achieved the creamy, traditional risotto texture. The rice cooked up so full of flavor too. I will definitely be making this again and again. I’m already dreaming about all the variations I can make!
Although this dish was very easy to make, it does require more hands-on time then a traditional rice dish. That makes it not very stolen moments friendly, but since it only takes about 20 minutes from start to finish, that’s okay with me!
Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.
- 1 small onion
- 2 cloves garlic
- 1/2 lb baby portobello (crimini) mushrooms
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup medium-grain rice
- 5 cup beef stock
- Additional salt and pepper, to taste
- 2 tbsp grated Parmesan cheese
- Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.
- + 20 – 25 minutes cooking time Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper.
- Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.
- Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.