Risotto is an extremely fun dish to make. You can make risotto out of just about anything. The following is a recipe for my Green Bean and Mushroom Risotto, but feel free to create your own variations. Consider using peas, potatoes, beans, asparagus, even roasted chicken in your own unique combinations. Add various types of nuts to add an unexpected twist to your dish.
Green Bean and Mushroom Risotto:
1 1/2 cups arborio rice
4 cups chicken broth, heated to almost boiling
1/3 cup dry white wine (of your choosing)
2-3 oz green beans
2-3 oz baby bella mushrooms
2 garlic cloves, minced
2 Tablespoons shallots, minced
2 Tablespoons olive oil
Few leaves of basil, torn
Parmesan Cheese for garnish
Saute shallots in olive oil over medium for about 1 minute. Add garlic to the pan and saute for another minute. Add all the risotto and mix thoroughly. Make sure to get the rice coated with the olive oil, etc. Add white wine and stir. Let the wine evaporate.
Once the wine has evaporated, add green beans and mushrooms. Stir.
After you have added your vegetables, add 1-2 ladles of chicken broth and stir.
TIP: Make sure to add heated chicken broth, not room temperature or cold chicken broth. Adding heated chicken broth keeps the cooking process an even process. Adding cold chicken broth can lower the temperature of the rice thereby extending the cooking process. Further, only add 1-2 ladles of chicken broth at a time. Let that chicken broth evaporate before adding 1-2 more ladles.
Keep adding chicken broth to the rice mixture until your out of chicken broth (about 18-20 minutes). Taste your risotto! It should be delicious
Sometimes you may notice that when you taste the risotto, it may not seem all the cooked. If this is the case, feel free to add 1-2 more ladles full of heated chicken till you achieve the consistency you want.
Shortly before you are ready to serve, toss in your torn basil leaves and stir.
Plate your risotto and just before you serve, sprinkle some freshly grated parmesan cheese on top.
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