Mushroom Risotto

by aleksandaurelie

How it all started:

1 tbsp butter / olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/4 cups rice (preferably short-grain Italian Arborio)
1 cup mushrooms, finely chopped
1/2 cup dry white wine
10-oz can chicken broth, undiluted
2 (10-oz) cans water (use the can from the chicken broth)
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley (preferably Italian), finely chopped
salt and pepper to taste

Melt butter / heat olive oil in a large wide saucepan set over medium heat. Add onion and garlic. Sauté, stirring often, until onion has softened, about 3 minutes. Then, add rice and stir until coated with butter.

While constantly stirring rice mixture, immediately add mushrooms, then wine. Stir gently until rice absorbs wine.

Then, add chicken broth. Stir frequently and wait until liquid is absorbed before adding water. (This process is necessary in order to achieve proper creamy texture.) Add 1 can of water and continue stirring until all is absorbed. Add remaining can of water. Stir frequently until most of water is absorbed and rice is cooked, about 20 to 25 minutes. When cooked, rice should be tender but not mushy and sauce should have a creamy texture.

Stir in cheese and parsley until evenly distributed. Taste and add salt and pepper, if you wish. Serve in a shallow soup bowl scattered with thick gratings of Parmesan cheese and Italian parsley.

Makes 6 servings.