Thursday was my parents' 19th Anniversary. And I wanted to do something special for them. As you can imagine, I decided to cook.
I am an Italian cuisine fan. The homemade pasta, pizza and risotto are my favourites. The best dish that I can cook as an Italian dish is; risotto. That's why I decided to cook them a mushroom risotto.
Ingredients:
Makes 3-4 portions:
- 200 g. mushrooms
- Juice of a half lemon
- 1/3 cups (75 g.) butter
- 2 tbsp. basil, chopped
- 4 cups (900 ml) chicken broth; preferably homemade
- 2 tbsp. (30 ml.) olive oil
- 1 small onion, chopped into small cubes
- 1 1/2 cups (275 g.) arborio rice
- 1/2 cups (100 ml.) white wine
- Salt and freshly grounded black pepper
- 3 tbsp. (45 grams) grated Parmesan cheese
Directions:
- Clean the mushrooms with a wet towel and take of the dirt on it. Slice them into thing pieces and put them in a bowl. Squeeze the half of the lemon (the lemon prevents the mushroom from getting dark). Meanwhile, melt the 1/3 of the butter in a pan. Then add the mushrooms in it and cook the mushrooms until they are brown. When the mushrooms are cooked, take them to a plate.
- Pour the chicken broth to a pot. Heat it and bring a boil.
- In the pan that you cooked the mushrooms, add the rest of the butter and melt it. Then add the onions and cook the onions until they are "transparent". Do not caramelise. Add the rice and stir the rice with the onions so that the rice can be coated with oil. Then add the sautéed mushrooms to the rice.
- Pour in the wine and cook it until the fluid is fully absorbed.
- Pour in a ladle of chicken stock and cook until the rice absorbs the whole fluid. Continue this until there is no more stock left.
- Finally, add the chopped basil, Parmesan cheese, salt and pepper. The cheese will give the risotto a creamy texture.
- Serve the dish with extra Parmesan cheese sprinkled on top.
Enjoy :)
