A Little Italian Touch

When it comes to delicious, gourmet dishes, Italian is the one cuisine everyone turns to. Although, many seem to be unaware that Italians make a lot more dishes than just pasta. If you were also thinking of just cooking lasagne or spaghetti and calling it a day, we have two words for you: dig deeper! We are here to give you a delicious risotto recipe to enjoy. Yes, cooking risotto is a little difficult, but the satisfaction of making it is something else! This is a mouth-watering dish that you cannot miss. This risotto also complements grilled meats and chicken dishes really well. You can serve it as a main dish, side dish or as a starter to a multi-course Italian menu. So, go ahead and give it a try!

Recipe: Rosemary Mushroom Risotto

Ingredients

• Chicken broth: 6 cups
• Olive oil: 3 tablespoons, divided
• White mushrooms: 1 pound, thinly sliced
• Portobello mushrooms: 1 pound, thinly sliced
• Shallots: 2 medium, diced
• Arborio rice: 1 1/2 cups
• Dry white wine: 1 1/2 cup
• Butter: 4 tablespoons
• Chives: 3 tablespoons, finely chopped
• Parmesan cheese: 1/3 cup, freshly grated
• Sea salt and freshly ground black pepper: To taste

Directions

Step 1: gather all the ingredients. Warm up the broth in a saucepan over low heat.

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Step 2: Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add in the portobello and white mushrooms. Keep stirring and cook until soft, about 3 minutes. Remove the mushrooms and their liquid and set them aside.

Step 3: Add the remaining 1 tablespoon olive oil to the saucepan. Stir in the shallots and cook it for 1 minute. Add in rice, stir them and cook until the rice is coated in oil and pale golden in colour.

Step 4: Pour in the wine, stirring it constantly until it is fully absorbed. Add in 1/2 cup warm broth to the rice and stir until it is absorbed. Continue to add the broth 1.2 cup at a time stirring constantly until the liquid is absorbed. The rice should be tender, yet firm to the bite.

Step 5: Remove the pan from heat and stir in the reserved mushroom and their liquid, butter, chives and the Parmesan cheese. Season it with salt and pepper and serve immediately.