Slow Food:Mushroom & Chive Risotto
Risotto gets a bad rap - it takes too long, its not tasty, its a pain to cook…Honestly, its not so hard - but you have to follow the process, or yes, you will have a heap of inedible startch. This recipe does take some time - this is not the kind of recipe that you can leave the stove and go iron a shirt while waiting. A bit of patience and focus, and at the end you will have a lovely rice dish that is restaurant worthy! I kept the ingredients simple: no butter or wine needed. The layers of flavors from the broth and vegetables will be more than enough. Makes two servings - this recipe can be doubled.
Ingredients
Olive oil
180 grams/2 cups of fresh chopped mushrooms (can be cremini, button - you choose!)
2 Tablespoons of fresh chives (or 1 Tablespoon dried in 1 Tablespoon of olive oil)
110 grams risotto/ 1/2 cup of arborio rice
700 ml/ 3 cups of warm broth (you can use vegetable or chicken or beef)
1 small onion chopped (or one shallot it comes out to about a 1/2 cup)
Parmesan for garnish
salt and pepper
Directions
Simmer the broth in a separate pot as it needs to be warm once you start cooking the risotto. Grab a large skillet because the risotto will expand. In a large skillet place 2 tablespoons of olive oil and the chopped mushrooms over medium heat. Allow the mushrooms to cook and once they start to brown add the chives and season with a bit of salt and pepper. Once the fresh chives are dark green - around 1-2 minutes, remove the mix and set aside.
Next, place the chopped onion in the same skillet on medium heat and let it coat with a bit of the remaining mushroom oil, (if the pan went dry, add a half teaspoon of oil). Once the onion goes clear add the rice and stir until it is coated. Then add a half ladle of the stock to deglaze the pan and let it reduce. This is the part that requires patience. Add two ladles of stock to the rice and let it reduce while stirring, still on medium heat. You will be stirring this whole time. Each time the liquid reduces, add more stock until the stock is done. This process takes about 25-30 minutes. Taste the rice. It should have a slight bite, al dente but not hard inside. Once you are happy with the texture, add the mushroom chive mix and gently stir. Serve immediately with parmesan, black pepper and a drizzle of olive oil if you like. Done.
Nota bene: Its tempting to try and put the risotto on high heat, but this is not recommended. The rice will not cook and it will be hard. Slow and steady wins the risotto race.