There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination.
The richer the stock, the richer the risotto. This tasty treat is wonderful if made with home made stock from a roasted chicken.
6 cups chicken or vegetable stock
3 Tablespoons olive oil
2 large shallots, minced
2 cloves garlic, minced
1 lb. fresh mushrooms, sliced (crimini are nice)
1 cup Arborio rice
Splash of white wine (optional)
1 teaspoon fresh (or dried) thyme (or your favorite herb)
3 Tablespoons butter
Salt and pepper, to taste
Freshly grated Parmesan cheese (as a garnish)
Bring broth to simmer in medium saucepan. Reduce heat to low; cover to keep broth hot.
Heat a large, heavy sauce pan, coat bottom with olive oil and sauté the shallots and garlic until soft, over a medium heat, about 1 minute. Add mushrooms; cook until mushrooms are tender and juices are released, about 3 or 4 minutes. Add rice and stir to coat.
Increase heat to medium-high. Add a ladle-full of the hot broth to the rice, stirring constantly until the liquid is absorbed. Add remaining hot broth, a ladle-full at a time, allowing broth to be absorbed before adding more and stirring constantly until rice is just tender and mixture is creamy, about 25 minutes. (At this point the risotto will be very creamy, similar to oatmeal.) Reduce the heat, stir in the wine and herbs. Taste and adjust seasonings. Finally, stir in the butter and serve. Top with fresh Parmesan cheese.
This will make 4 cups, enough for 3 as a main course, or more if served as a side-dish. Especially nice served with a Caesar Salad.