Easy Mushroom Risotto
Any rice is good for me. Risotto is made with Arborio Rice, it’s not normal white rice. It has a higher level of starch and this helps thicken the liquid. I know they say you have to slog over the stove to make a mean Risotto. But trust me you don’t have to. Yes, I was in the kitchen doing other stuff and keeping a close eye on it. But I didnt need to stand over the pan. You have to add in the broth slowly so that the rice can absorb it and will then release it’s starch. When adding little bits of the broth it also allows you to control the amount required and reach the desired texture. You obviously don’t want mushy rice but you do want it cooked perfectly. I prefer to add a little extra broth so you can have that sloppy, creaminess you looking for in a Risotto.
This Easy Mushroom Risotto was absolutely yum, especially with the extra parmesan. There are times when I also add cream but I opted not to add any this time. I thought the dish was rich enough without it. When I first made Risotto I used just a cup of rice but I gathered it wasn’t quite enough for the four of us so I added an extra quarter of a cup. I have a little leftover but that’s better than not having enough. We don’t really serve the risotto with anything else, sometimes a little salad on the side. It is a rather filling dish so you don’t need to eat loads of it. First posted 27/05/2020. Updated 2/11/2022
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