You know what? I have never made risotto until a couple months ago when I decided it was about time to see what the big deal is, because as we all know risotto does have a reputation for being fussy, time consuming, and of course for being served at high end restaurants. Well just like any other time I want to learn something I watch a million youtube videos until I know all the ins and outs of whatever it is I’m trying to learn. Let me tell you that what I’ve learned is that making risotto is no big deal. First let’s talk about this yummy basil and arugula pesto, which is to die for and so simple to make. First of all you don’t need an expensive food processor, I use my magic bullet and I simply dump all the ingredients in there and then just mix. Pesto is so easy to make, we’re talking lots of basil here, lots of arugula, walnuts, olive oil, garlic and salt and pepper. That’s it. In the end you end up with this green goo, it’s all good. So now let’s talk risotto. Risotto is basically all about the technique, and while it does have that reputation that I was talking about, it’s also pretty quick to make, I mean it should be done in less than 30 minutes. The only issue with it, is that it does require a fair bit amount of your attention, meaning you kind of have to sit by it and stir and pour, and stir and pour. You get me? To make things easier for yourself, make sure you have all your ingredients ready before you start, because it’ll all happen pretty quickly. So basically you start with olive oil, some butter and some onion. Actually the base for most risotto is made up of olive oil, onion and celery, but I skipped the celery here because of the pesto. Cook the onion in the butter and olive oil for about 5 minutes just until soft, over medium heat. Once the onion is soft, add the arborio rice to the pot. Arborio rice is a special rice used for risotto, and it’s an Italian short grain rice. Stir the rice with the onion and cook for 2 minutes, you’ll notice the rice will soak up all that oil. In the meantime you do want to make sure you bring that chicken broth to a simmer because we need to add hot liquid to the risotto. Now it’s time to add the white wine and stir again. Let this cook for a few minutes until the rice absorbs almost all the liquid, again making sure to stir occasionally. Now we just repeat the process. Add a large ladle of the hot chicken broth, stir, cook, let the rice absorb the liquid, then add more broth, and repeat. Add broth. Stir. Let the rice absorb liquid. Repeat. This whole process should take about 20 minutes until you run out of broth and the rice is cooked through. When you’re done with all the broth and the rice has absorbed most of the broth, and you have stirred like a good girl/boy, it’s time to add the yummy green pesto to the risotto. Stir it all together, keep in mind your stove is still on medium. Also now is the time to season with plenty of salt and pepper, make sure you taste. Although the pesto is already seasoned, you might need more salt and pepper, because this recipe does make a lot of risotto. After a couple more minutes you should be done. Your risotto should be finished and ready for the next phase. Of course you can just gobble up this risotto as it is, as a nice side dish to some great chicken or whatever you’ve prepared, but I decided it take it a step further and serve it with some sauteed mushrooms. Let’s just say you’ll need a lot of mushrooms. I always get fooled into thinking that I’m using too many mushrooms, but as they cook, they will shrink and you get left with very little mushrooms. So go big! We’re basically just going to saute these in some olive oil, season them with salt, pepper, some garlic powder and some red chili flakes. And if you think I was you kidding you, I was not, look how much they shrank. Honey, I shrunk the mushrooms! That’s the next sequel! All that’s left to do now is eat. My favorite part! So give yourself a generous helping of risotto with a just as generous helping of sauteed mushrooms, sit back, eat and relax. Comfort food, my friends. And it’s meatless. For meatless Monday! HA! Funny how I did that without even thinking.
More Delicious Recipes To Try
Mushroom RisottoInstant Pot RisottoSautéed Garlic and Parmesan MushroomsStrawberry Chocolate Chip SconesBasic Risotto
