I have been yearning to make risotto for such a long time..Courtesy to Tyler Florence and master chef series
You see the Arborio rice is 22 dollar per kilo hereL Isn’t that a crazy price for rice?
I would rather go out and eat Creamy risotto somewhere in Robertson Quay than pay such a hefty price for rice!!
Anyways back to today’s headlines, after having a scrumptious Thai lunch @ Bangkok Jam, we went to the movie Adventures of Tin tin
Half way through the movie there was some technical issue and movie was paused for 3 minutes or less than that
And guess what, all of us were given a movie /pop corn vouchers as a compensation for that 3 minutes!! Yeyy..I love GV CinemasJ
The lucky charm continued and I managed to get a pack of Carnaroli rice from Cold storage for a reasonable price!
I grabbed some mushrooms, parmesan and a bottle of wine too and rushed home..
And here is the Creamy mushroom risotto without any cream though!
3/4 Cup rice
3/4 Cup of flavorful mushrooms of your choice cleaned and diced
3 cups of vegetable stock
1 Onion diced
1 Garlic chopped
1 tspn of dried rosemary leaves or flavorings of your choice
3-4 tablespoon of parmesan cheese
1 tablespoon Olive oil
Bring stock to boil, reduce the flame let it simmer in the sauce pan
In a pan, heat the olive oil sauté the onion, garlic and rosemary for 3-4 minutes
Add the rice and sauté for 2-3 minutes
Add the mushrooms and continue to sauté for another couple of minutes
Add the stock 1/2 cup at a time and stir lightly. You have to keep stirring lightly. As George Calombaris says agitating is very crucialJ
Once the stock is completely absorbed, add another half cup of stock and continue to stir.
Keep adding ½ cup stock at a time and stir until the rice is cooked and slightly chewy.It might take 15-20 min
You can add the parmesan cheese towards the end and stir well.
Add salt and pepper to taste.