Risotto is deceptively quick and easy to make with Cooking For Life's chef instructor Danny Moon's mushroom risotto recipe.
- 3 cups arborio rice
- 3 shallots, finely diced (brunoise)
- 12 cups chicken or vegetable stock
- ¾ cup white wine
- ⅔ cup parmigiano reggiano cheese
- 5 tbsp butter
- 4 tbsp oil of any kind, except sesame
- 2-3 lbs of any mushrooms you like
- 2 cloves garlic, Minced
- 1 tbsp fresh thyme, leaves picked
- With the thyme and garlic, saute mushrooms in 1 tbsp of the butter and 1 of the tbsp of oil.
- Salt and pepper to taste.
- Set aside and rest.
- In a large cold sauce pan, place the shallots and the rest of the oil. Place over medium heat and sweat, try not to get any colour on the shallots.
- Add rice and lightly toast, coated with oil from the pan.
- Add wine and stir until reduced almost all the way.
- Add stock 2 cups at a time, continually stirring. Don't stop stirring!
- Only add next 2 cups of stock when most of the liquid has been absorbed by the rice. Continue until the rice is tender. You may not need all of the stock, depending on your desired doneness of the rice.
- Remove from heat and stir in rest of butter, parmigiano reggiano cheese, and mushrooms.
Feel free to sub the mushrooms with anything else or you can top with any cooked protein you enjoy. The options are endless! Stick a pinch of saffron in the stock and simmer for a few minutes before starting and your rice will turn a vibrant yellow-gold colour.