risotto is one of my absolute favorite go-to meals. simple and delicious. and nothing is more soothing than stirring a steaming pot of arborio rice.
i never really follow a strict recipe so my mushroom risotto always turns out slightly different. i love that no two batches are the same. regardless of the ingredients, the secret to perfect risotto is not to rush the process. take your time and enjoy!
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| {pour a glass of wine. chianti in this case. i also highly recommend turning on some of your favorite cooking tunes. i prefer a little bossa nova.} |
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| {chocolate. duh. my muse.} |
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| {trim, clean and slice a few leeks. or an onion. whatever you have on hand.} |
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| {sliced and diced and ready to go.} |
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| {heat some olive oil in a medium stockpot. throw in a little butter if you so desire. add leeks and sauté until golden.} |
{bring about four cups of broth plus one cup of white wine to a simmer in a medium sauce pan...no picture because i got distracted by olympic gymnastics. oops.}
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| {slice up some mushrooms. crimini, portobello, porcini. the possibilities are endless.} |
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| {toss mushrooms in with the leeks and sauté until the mushrooms begin to soften.} |
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| {add a little less than two cups of arborio rice to the mixture. stir until the rice starts to become translucent.} |
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| {transfer about half a cup of the broth/wine mixture at a time to the rice, stirring until all liquid is absorbed. the rice should be plump, yet al dente} |
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| {meanwhile, give a few sprigs of parsley a rough chop and add to the pot.} |
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| {grate some fresh parmigiano reggiano.} |
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| {and some romano. add the cheese to the pot last, along with a sprinkle of crushed black pepper.} |
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| {crusty bread and risotto were meant for each other.} |
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| {yum.} |
