Mushroom Risotto

The first time I ever had risotto was in college. My best friend, and roommate at the time, made zucchini boats, stuffed with risotto. I cherish those memories of cooking in the dorm with only a few recipes under our belts. Every meal (that wasn't ramen noodles or pizza) was special. This was my first time making risotto and believe me, my patience was rewarded.

Mushroom Risotto

1/4 cup extra virgin olive oil
1/2 red onion, finely chopped
16 oz mini portabella mushrooms, thinly sliced
1 1/2 cups arborio rice
8 cups chicken broth
2 tbsp butter
1 tbsp rosemary, chopped
Parmesan cheese,  freshly grated
salt and pepper to taste

In a large saute pan, heat olive oil at medium heat. Add onion and cook until softened, about 8 minutes. Add mushrooms and saute until lightly browned. Add rice and stir until thoroughly coated and opaque, about 3 minutes.

In the meantime, heat the chicken broth in a medium pot. Heat until hot, but not simmering. Add hot broth to rice one ladle-full at a time. Stir into rice until liquid is completely absorbed. Continue to add broth to rice, one ladle at a time, until rice is soft, creamy and aldente.

Add chopped rosemary and butter to rice. Stir in until mixed. Grate cheese over risotto and serve hot. Enjoy.

By the way, mushroom risotto pairs very well with barolo. So why not reach into Boyfriend's wine hobby and grab a bottle for dinner? Taste buds are happy. 

-Akemi-chan