May 22, 2012 § 2 Comments
This creamy risotto is super easy to make and full of flavour. You can use a variety of mushrooms to create a more complex flavour.
Cooking time 45 minutes
1 tbsp (15 ml) olive oil
1 medium onion finely diced
3 cloves crushed garlic
1 1/2 cups (375 ml) arborio rice
3/4 pound of crimini mushrooms or another type
1/2 – 1 tsp (2-5 ml) salt
2 tbsp (30 ml) vegan or regular butter
grated pecorino romano cheese (optional)
chopped fresh chives (optional)
1. Heat a large saucepan on medium-heat and add the olive oil. When the oil is hot, add the garlic stir until brown and add the onions and sauté until golden.
2. Add the arborio rice and sauté. Stir in the mushrooms and sauté for a couple of minutes.
3. Slowly add 1/4 cup (60 ml) of water and stir. When the water is absorbed add another 1/4 cup. By adding the water slowly, it allows the risotto to become creamy. Continue adding water until the risotto is soft and can not absorb anymore.
4. Add the butter and the salt and turn off the heat. Serve in a bowl, sprinkle with pecorino romano cheese (optional) and garnish with fresh chives (optional).