Cremini Mushroom Risotto

For the vegetarian theme, I made risotto. It is the first time I made one by myself. All it requires is to pour a scoop of liquid to rice, let it adsorbed and redo the same routine. This is a straightforward process and takes only thirty minutes of your time to have a great meal. A perfect risotto is when you see all the rice grains and you shouldn't taste the rice crunchiness exactly like pasta.

Serves 6
Preparation Time : 5 mins
Cooking Time : 25 mins
Printable Recipe

Ingredients

7 cups vegetable broth
12 cremini mushrooms, coarsely chopped
1 medium red onion, cubed
2 cups Arborio rice
1/2 cup dry white wine (or more to taste)
1 cup grated Parmesan (optional)

Procedure

1. Bring broth to a simmer in a medium saucepan.

2. In a large skillet, heat oil over medium heat. Cook cremini mushroom and stir occasionally until golden, about 4 mins. Set aside.

3. Melt butter in the same skillet over medium-high heat. Add onion and cook until transparent, about 5 mins.

4. Add rice to onion. Stir until coated. Leave for about 3-4 mins until almost translucent.

5. Add white wine and a ladle of broth. Let the rice adsorbed most of the liquid before adding more liquid, stir constantly. Continue in this manner until it gives a creamy consistency but still retains a bite. After 4 ladles, add the cremini mushrooms. If stock runs out, add water.

6. For a rich taste, add butter or olive oil when it becomes creamy. Add parmesan before serving.