This turned out to be a nice and easy Sunday lunch with some beer!
Ingredients:
1 large onion, sliced
2-3 cloves of garlic, chopped
2 tbsps butter
3-4 tbsps white wine (since I didn't have any, I used whiskey - single malt)
1 cup arborio rice (or any other medium grain rice)
handful of mushrooms, washed and sliced
1/2 cup Parmesan (or any other hard cheese)
Seasoning
2 cups water (room temperature)
Heat the butter on a saucepan on medium heat. Add the garlic and onions and leave on low for 10-15 minutes for the onion to caramelize. Add the mushrooms. Once it starts to wilt, add the rice and saute. Pour in the wine and let it evaporate. Next, add the water and cover for 10 minutes on medium heat. When the water has almost been absorbed, add the seasoning. Don't dry out the risotto. Top it up with cheese. I prefer the rice not too soft, so 10-12 minutes is perfect cooking time. If you prefer it mushy, then leave it on for 5 more minutes. And done!
Ingredients:
1 large onion, sliced
2-3 cloves of garlic, chopped2 tbsps butter
3-4 tbsps white wine (since I didn't have any, I used whiskey - single malt)
1 cup arborio rice (or any other medium grain rice)
handful of mushrooms, washed and sliced
1/2 cup Parmesan (or any other hard cheese)
Seasoning
2 cups water (room temperature)
Heat the butter on a saucepan on medium heat. Add the garlic and onions and leave on low for 10-15 minutes for the onion to caramelize. Add the mushrooms. Once it starts to wilt, add the rice and saute. Pour in the wine and let it evaporate. Next, add the water and cover for 10 minutes on medium heat. When the water has almost been absorbed, add the seasoning. Don't dry out the risotto. Top it up with cheese. I prefer the rice not too soft, so 10-12 minutes is perfect cooking time. If you prefer it mushy, then leave it on for 5 more minutes. And done!
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