Risotto: Patience is a Virtue (But Only for Certain Things)

Posted on by sorellatortina

A few months ago, The Pioneer Woman, a true inspiration for myself and the other bloggers here at Garlic, My Soul, posted a stocking up grocery list. I was very intrigued. I don’t have a whole ranch to feed so I didn’t need most of the items, however, I did end up buying some surprising things off of her list. Arborio rice, otherwise known as risotto rice, was one of these items. I had been told risotto requires lots of patience, which luckily I have when it comes to cooking. I may hate sifting (it is just so dumb) and yoking eggs (so annoying), but when it comes to stirring diligently, I have no problem being patient!

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 3-4

This recipe was modified from the recipe on the back of the Arborio rice.

Ingredients:
1 cup uncooked Arborio rice
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
½ cup chopped carrot
¼ cup chopped parsley
½ cup chopped mushroom
3 cups vegetable broth
Salt and pepper

Directions:
Start by sautéing the chopped onion, carrot, and parsley in oil and butter for 3-5 minutes.

Add 1 cup of rice, stirring for 2 minutes until just coated.

Stir in your first cup of vegetable broth. The first cup will be absorbed relatively quickly. Your patience will come into play later. Continue cooking and stirring until liquid is fully absorbed.

Add your second cup of broth, stirring in gradually. Keep stirring. Trust me.

Add your third cup of broth and the chopped mushroom. Keep stirring. Stir some more. Have a little faith. Stir again. It will be absorbed, I promise.

Finally, when your risotto is no longer liquid and runny, add salt and pepper to taste. Pat yourself on the back, you did it! This yummy risotto is filling, so after all that work, when you are starving from cooking for the past 45 minutes, don’t let your eyes get bigger than your stomach!


 

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