Sometimes on a weekend a rich, warm and creamy risotto is all one needs ! So here goes my version of the dish. You can choose to make it with or without extra vegetables.
- Portobello Mushrooms 250 gms, washed and sliced in medium thickness.
- Arborio Rice 1 cup
- Zucchini 1 medium size, diced small.
- Garlic 2 cloves chopped small
- White onion 1 medium size, chopped small
- Olive oil 2 table spoons
- Butter 1 table spoon
- Parmesan cheese – a grated, generous handful
- Truffle oil optional to drizzle on top
- White wine – 1 cup – optional
- Vegetable/chicken stock without salt – 4 cups (or take a veg soup cube)
- Salt and mixed pepper powder to taste
- Green onion chives – 1 table spoon
- Fresh Thyme – 1 tsp, finely chopped.
- Take a pan to heat the stock, keep it to simmer.
- Take another large pan on medium flame with 2 tablespoons of olive oil. Add the chopped garlic and the onion to this. Stir occasionally till the onions are translucent and aromatic.
- Now keep the flame on high. Throw in the mushrooms, zucchini, butter, a pinch of pepper. Stir occasionally till the mushrooms have browned, zucchini is tender. Add thyme and the rice. Cook a few minutes, till the rice is toasted/coated with all the juices, and becomes fragrant.
- If using a soup cube , add it in now (this usually has a lot of salt so be careful with adding salt later) Otherwise add the white wine, reduce the flame to medium again and allow it to evaporate, stirring in between.
- Add 1 cup of stock at a time and stir to combine. You can cover your pan now. Continue to add the stock slowly every few minutes. The stock should get totally absorbed.
- The rice need not be thoroughly cooked. It needs to be al dente, meaning almost cooked but still firm. Add onion chives, along with parmesan and stir to combine when done.
- Sprinkle some parmesan cheese on top along with a drizzle of truffle oil, and serve hot. Enjoy the blissful gooey goodness !