I never made risotto by myself and when I told my friends that I would make risotto for dinners this week, everybody had the same reaction “wow, can you make risotto? I heard that it’s really difficult to make!!” Well, I had never heard that before and the naive side of me thought “it can’t be that difficult!” The truth is, it is! Haha Or I’m just to unorganized for this, because during the whole process I wished that I had a third hand! But don’t let this scare you off, because it’s totally doable and so worth it :) Happy cooking!
Risotto with wild mushrooms
55 g of dried mushrooms
4 tablespoons olive oil
3-4 garlic cloves, finely chopped
55 g butter
1 red onion, finely chopped
350 g Arborio
1/2 cup dry white vermouth
1 1/4 liter of boiling vegetable stock
salt and pepper
115 g of freshly grated cheese
4 tablespoons chopped fresh thyme
- soak the dried mushrooms in flirtatious water for 30 minutes. carefully lift it up and pat it dry. straining the soaking water through a sieve lined with paper towels and set aside.
- heat the 3 tablespoons of oil in a large skillet. add garlic and soaked mushrooms and cook for 2 minutes. stirring frequently. add up everything on a platter.
- heat the rest of the oil and half the butter in a saucepan. fry the onions soft on medium heat, stirring. lower the heat, add rice and fry it translucent, stirring. add the vermouth and cook, stirring for 1 minute until it’s almost absorbed.
- turning on the broth, a bucket at a time. stir constantly and add more broth as the rice absorbs it. turn up the heat to medium so that the liquid is bubbling. risotto boiling for 20 minutes or until all the liquid is absorbed and creamy.
- add half of the soaking water and stir into the mushrooms. salt and pepper, and dilute with more soaking water if necessary. pull the pan from the heat, stir in remaining butter, grated parmesan and chopped thyme. serve immediately.