My husband and I enjoy watching Hell’s Kitchen. Not so much Ramsey yelling all the time but we like the competition. One thing that gets us is how often they screw up risotto. And it always looks a beige brownish mess on telly. I wouldn’t eat it! But we do enjoy risotto and it is not hard to make. Does ours always come out the same each time? No but it’s close. And no one yells at us!
This recipe makes enough for the four of us though that will change as the kids grow.
To start I heat up our homemade chicken stock. You need about 4 cups. This ensures you aren’t stalling the cooking process when you add it to the risotto. Because homemade stock may not be that salty taste as you cook to see if you need to add salt as seasoning.
While that is simmering I prep the onions, garlic, mushroom and thyme. It’s about 1/2 an onion and a few mushrooms. I have a cup of risotto ready. I also grate about a cup of parmesan cheese. My daughter practiced her knife skills with the garlic. I showed her how to mash and mince the garlic.
No fingers were lost in this production of risotto! 🙂
In a large skillet melt a couple of tablespoons of butter and saute the onions for a few minutes to soften.
Add in half the garlic ( we use about 3-4 cloves total) and saute for two minutes. Then add in the risotto and again saute for 2 minutes. Add 1/2 cup of sherry.
At this point gradually add the broth as the risotto soaks it up. Stir as it is cooking. While this is cooking, in a separate skillet heat up some olive oil and toss in the mushrooms, thyme, and garlic. Cook until the mushrooms start to brown then add in a bit of sherry and saute for a few minutes.
We have garden peas in the freezer which I used for this. Because they were from our garden they take longer to cook than store bought, which I didn’t realise so I ended up using a bit more broth to cook than normal so this risotto came out slightly less creamy than usual.
When most of the broth has been absorbed add the grated cheese and mushroom mixture to the risotto. Stir then serve. When we were in Italy we learned that you don’t want the risotto to cook so much that it is mushy. You don’t want it crunchy either but have it a bit al dente.
Serve with more cheese on top and enjoy! This takes about 45 minutes total but is very easy to put together and there are many variations of risotto to try.