I've made the stuff from a box before but that's not the same.
I must say that the risotto I purchased had odd directions. It basically instructed you to cook the risotto as you would rice and then add cream. (what??) The whole point of risotto is that it is a naturally creamy grain when cooked properly- it should need no actual cream in it.
Let's move on to how I prepared it.
I began by sauteing my mushrooms. I added my risotto into the pot with the mushrooms and let it cook for a bit without any liquid (to infuse the mushroom flavor a bit).
I added just enough veggie broth to submerge the rice (about 2 ladles full). I waited until the rice had soaked up the liquid then I repeated the process again. I wasn't counting (or measuring, as per usual) but I think I added liquid (2 ladles full) about 4 times.
At the end, I chopped up a large handful of fresh parsley, threw it in and let it cook for about 2 minutes.
Here's the result.
Homemade Mushroom Risotto
Richard had never tried Risotto before and he gobbled it up. I guess that means he liked it haha. I think next time I'll use some dried mushrooms and add the water I used to re-hydrate them as some of the broth for the Risotto (I want it to taste a little more like mushrooms).
Tonight is FAMILY VEG night!
Have a good day :)
Teddy
