Mushroom Risotto

What are your plans for Valentine's Day ? Dining out ? Staying in ? As for us.. we haven't decided yet. We may or may not go out for dinner. But if we stay at home, then I'll probably make some Dressy Pasta Risotto and Chicken Piccata or this awesome Mushroom Risotto followed by a decadent chocolate cake.

The recipe is from Audrey's. I modified it a little and added an extra step to the recipe just because I find it easier to cook risotto with semi-cooked Arborio rice. You may skip it if you are a pro at cooking risotto... However if Arborio is a new grain for you, the extra step might prove useful. Either way... don't wait too long, slice the mushrooms, grab your jar of Arborio rice and get ready to cook a creamy delicious romantic dinner for two....

Mushroom Risotto

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Recipe is minimally adapted from Audrey's

Prep time: 10 minutes                                                                                   Cook time: 30-35 minutes
Total time: 45 minutes                                                                                   Yield: 2-3

                                       
Ingredients

• ¾ cup Arborio rice
• 2 tbsps olive oil
• 1 medium sized onion, chopped
• ¾ cup dry white wine
• 3 cups chicken broth or 3 cups water and 3 chicken bouillon cubes
• 1½ cups mushroom, sliced(I used baby bella mushooms)
• 3 tbsps butter
• 1/4 cup grated Parmesan cheese
• 2½ tsp dried chives
• salt and pepper to taste
• 2 tbsps parsley or coriander, chopped

Cooking Directions

1. In a medium sized saucepan, bring 3 cups of water to boil. Add the rice and cook for 10 minutes. Switching off the heat, drain the rice and keep aside.
2. Bring the chicken broth or water-bouillon cube solution to a boil and keep aside.
3. Heat the oil in a heavy bottomed vessel. Add the onions and saute till they are glossy but not browned.
4. Add the semi-coked rice and stir to coat it with the onions and oil.
5. Stir in the white wine and allow it to sit for a couple of minutes until most of it evaporates. Keep a close watch, the rice should not stick to the bottom of the vessel.
6. Add 1 cup of the chicken broth, stir well and wait until most of it has evaporated. Repeat the process until you reach the last cup of broth.
7. Once you have added the last cup of broth, stir well and add the mushrooms followed by the butter, grated Parmesan, chives and pepper. Stir gently to mix the ingredients.
8. Cooking over medium heat, allow the butter and cheese to melt and the broth to evaporate.
9. Taste and season with salt if required. Stir well and cook until no liquid is left and the rice looks creamy.
10. Switching off the heat, allow the rice to sit for 5 minutes. Then serve into bowls with a sprinkle of parsley or coriander and some grated cheese.

I shall be sharing this at all these parties and the linky party
Food of the World, Italy at Simple Living and Eating