Lunch

Risotto Recipe

INGREDIENTS

6 cups chicken broth, divided
3 tbsp olive oil, divided
500 gms portobello mushrooms, thinly sliced
500 gms white mushrooms, thinly sliced
2 shallots, diced
1 ½ cup arborio rice
½ cup dry white wine
3 tbsp finely chopped chives
Catch table salt, to taste
Catch Black pepper powder, to taste
4 tbsp butter
1/3 cup freshly grated Parmesan cheese

Accompaniments with Risotto:

  • Salad
  • Grilled Meat
  • Mashed Potato

INSTRUCTIONS

  1. In a saucepan, warm the broth over low heat.
  1. Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, cook until soft, about 3 minutes. Remove mushrooms and set aside.
  1. Add 1 tbsp olive oil to the skillet and stir in the shallots. Cook for a minute.
  2. Add rice, stirring to coat with oil, for about 2 minutes. When the rice has taken on a pale, golden colour, pour the wine, stirring continuously until the wine is fully absorbed.
  1. Add 1.2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15-20 minutes.
  1. Remove from heat, stir in the mushrooms and their liquid, butter, chives and parmesan. Season with Catch Salt and Catch black pepper powder for added taste.

Recipe Notes/Suggestions:

  • You can adjust the spices as per your taste.

Other than the Risotto recipe, here are some other lunch and dinner recipes that you can try making at home too, like:

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