Mushroom Risotto

While the spring is on its way, our bodies are still craving something comforting and nourishing from time to time. We wrote numbers of comfort food recipes in the past years, such as Winter Tagine, Kimchi Ramen, One Pot Curry, Pumpkin Soup… Today we’d like to add one more on this list: Mushroom Risotto.
If you’ve ever been intimidated to try risotto, don’t be! This recipe is simple, requiring 10 ingredients and about 30 minutes to make. There are a few ways of cooking a risotto. I usually stir the arborio rice often, to make it creamy and not stuck to the pan. Although the risotto turns out insanely creamy, there’s no cream involved, as the starch in the arborio rice is brought out, giving the dish the luxurious texture.
A few things to keep in mind with cooking risotto:
Stir frequently to prevent sticking.
Cook the rice at low heat so the rice can cook evenly.
Cook until just “al dente” to avoid mushy risotto.
Ingredients: (serves 3-4)
7-8 mushrooms, sliced
3 long sticks of celery, chopped
half onion, sliced
2 cloves garlic, chopped
handful cherry tomatoes
3 whole sun-dried tomatoes (optional), chopped
1 cup arborio rice
1/2 cup white wine
fresh parsley
parmesan cheese, grated
500ml vegetable broth
1, use all the left-over parts of onions and mushroom stems to make vegetable broth. Simply boil them in a medium sized pot with water.

2, sauté onions in a pan on medium heat for 5 minutes until almost brown. Add garlic, celery and mushrooms, keep stirring for another 5 minutes until fragrant. Put in the sun-dried tomatoes and cherry tomatoes, mix well.

3, add arborio rice and cook for 1 minute. Then add white wine and stir gently. Cook for 1-2 minutes until the liquid is absorbed. Add warm vegetable broth one ladle at a time, stirring constantly, giving the risotto little breaks to come back to a simmer. We want the mixture to be cooking but not boiling or it will get mushy. Continue to add vegetable broth 1 ladle at a time, stirring until the rice is “al dente”. This whole process should only take 15-20 minutes.

4, once the rice is cooked through, remove from heat and season with salt and pepper to taste. Also add parmesan cheese and parsley, leave a few for serving.

5, divide between serving bowls and top with additional parmesan cheese, and a sprinkle of parsley. Best when fresh!