Risotto is one of my favorite dishes. I found it very easy to make and elegant.
You can serve it to children even it contains wine - alcohol will evaporate while cooking.
Ingredients for 2 very big portions or 4 smaller ones (like one at photos):
- 250 grams arborio rice
- olive oil
- half of medium onion, finely chopped
- 2 cloves garlic, crushed
- half a teaspoon red chilli, finely chopped
- 3 large porcini mushrooms, soaked in hot water for 20 minutes and then sliced
- 200 grams chestnut mushrooms, sliced
- around 80 ml dried white wine
- around 700 mushroom or chicken stock
- handful frozen or fresh peas
- large tablespoon unsalted butter
- 2 tablespoons grated parmesan + parmezan flakes for decoration
- fresh ground black pepper
- salt (optional)
1. Heat the olive oil in a large saucepan. Add the onion, garlic and chilli. Fry until softened.
2. Add the chestnut mushrooms. Fry until golden-brown.
3. Warm up the stock and rinse the rice.
4. Tip rice into saucepan and cook for couple of minutes.
5. Pour in wine and simmer until wine has been absorbed. Remember to stir.
6. Add a ladeful of the stock and simmer until the liquid has been absorbed. Continue adding the stock in this way until rice is plump and tender. At the beginning of adding the stock stir the risotto often but when nearly ready stir just occasionally.
7. Add porcini mushrooms and peas. Cook for 2 minutes.
8. Add grated parmesan, black pepper, butter, and salt (optional). Cook until the parmesan melted.
9. Serve warm decorated with parmesan flakes.