Day 7: Italy

Mushroom Risotto

For my first day cooking European food, I decided on a simple, hearty, Italian classic: risotto. Although a rice dish, risotto is unique in its creamy texture. This is because risotto uses high-starch rice like arborio, which releases starch and becomes stickier as it absorbs liquid. While the ingredients list is simple and the preparation time is fairly short, this dish does require almost constant attention. So if you try this at home, be attentive!

Now, to the cooking:

Ingredients:

Serves 4-6

• ~6 cups chicken broth, divided
• 3 tbsp. olive oil, divided
• 1 lb portobello mushrooms, thinly sliced
• 1 lb white mushrooms, thinly sliced
• 2 shallots, diced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine (I used pinot grigio)
• Salt to taste
• Black pepper to taste
• 3 tbsp. finely chopped chives
• 4 tbsp. butter
• 1/3 cup grated Parmesan cheese

Step 1: In a saucepan, warm the broth over low heat.

Step 2: Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft. Remove mushrooms and their liquid into a bowl and set aside.

Step 3: Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, for 3-5 minutes.

Step 4: Next, pour in the wine and stir constantly until it is fully absorbed. Then, 1/2 cup at a time, add the chicken broth to the rice, stirring constantly. Wait until the broth is absorbed into the rice before adding another 1/2 cup. This should take about 20 minutes in total.

Step 5: Remove from heat and stir in mushrooms, butter, chives, and parmesan. Season with salt and pepper to taste and you’re done.

N.B. Risotto is best fresh, so I would serve and eat as soon as possible!