Skip to content

Mushroom Risotto

July 28, 2009

Risotto small

For lunch today, I decided to make use of the fact that I am working at home and actually make a nice cooked meal.  The only requirement was that it couldn’t take more than 30 minutes since I needed to have time to eat it and get back to work in under an hour.  I had picked up some nice arborio rice at the grocery store yesterday, and had some brown mushrooms in the fridge that needed to be used for a meal that my fiance would not be eating since he hates them.  So, voila, mushroom risotto became my lunch plan.

Contrary to common thought, risotto is very easy to make.  The only difficulty is that it takes about 30 minutes of undivided attention.  This is the element that makes it daunting to some.  But hey, it’s only 30 minutes!

I started by sauteing some onions in oil and butter before adding the mushrooms and letting them cook for a few minutes.  Then I added a cup of arborio rice and browned it slightly.  Once that was done, it was just a matter of adding chicken stock 1/2 a cup at a time until the rice was tender and ready to eat.  I think I ended up using about 3 to 3.5 cups of broth.  True to schedule, it took about 30 minutes from start to finish.  I added a bit of pepper to the risotto and finished it with a sprinkling of parmessan.  Yum!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: