This is my favourite risotto. I’ve made it a thousand times and every now and again I’ll add something a little different. Last night I added some Seven Hills goat chorizo (produce awards 2012 medallist) and mushrooms.
The greatest tip I can give you is DO NOT LEAVE YOUR RISOTTO. Pour yourself a glass of wine, put on some music and be prepared to spend 15 minutes nursing – think of it as massaging – your rice. Honestly, the more love you give it the better.
This recipe serves 2.
500 ml chicken stock
1/2 tablespoon olive oil
2 finely chopped shallots
3 sticks celery, finely chopped sea salt
1 clove garli,c finely choppped
120 g arborio rice
50 ml dry vermouth (martini) or dry white wine
35 g butter
40 g Parmesan cheese, finely grated
200 g swiss brown mushrooms
1 tablespoon olive oil
1 handful thyme leaves
1 clove garlic, finely chopped
salt & cracked black pepper
1 handful italian parsley leaves, roughly chopped
1 pinch chilli powder
squeeze lemon juice
Put the stock into a saucepan, bring to the boil and reduce the heat to a very gentle simmer.
Chop 1 clove garlic. Slice mushrooms and fry 2 minutes on high heat with thyme. Add garlic and fry another minute. Add a pinch of salt, the parsley, a small pinch of chilli powder and a squeeze of lemon juice.
Chop celery, shallots and garlic. Heat oil in a pan and add celery and shallots. Sweat them for a few minutes. Add garlic and after another 2 minutes add the rice. Turn up the heat and keep stirring the rice until it becomes translucent (about another 4 minutes). Reduce the heat if necessary to avoid browning the rice. Add the vermouth (or wine) and keep stirring. Once the vermouth has cooked into the rice, turn the heat down to a good simmer and add a ladle of the stock and half the mushrooms and keep stirring. When the stock has absorbed add another ladle of stock. Keep stirring and adding stock until the rice is el dente (this should take about 15 minutes). Add the butter, the remaining mushrooms, a handful of parmesan (and sliced, cooked chorizo if using). Spoon into bowls and top with remaining parmesan and parsley.
P.S. If anyone knows the secret to protecting their Parsley from our beloved possums, I’d love you to share it 🙂 I woke up yesterday morning, threw open the curtains and saw this. Cost me $2.40 to buy my parsley for this risotto. Expensive little buggers.