- 2 cups arborio rice
- 1 cup white wine
- 2 cups vegetable stock
- 2 cups chicken stock
- shiitake mushrooms, chopped
- fresh parsley, chopped
- white truffle oil (highly optional, I just got some on sale and had to use it)
Combine chicken and vegetable stock in large pot, heat on back burner over a medium high flame, stirring occasionally. In large pot on front burner, brown the mushrooms in a little butter over a medium flame for about 3 minutes. Add rice and more butter, occasionally turning rice, for another 3-5 minutes. Add wine, cook for 3-5 minutes, or until wine is fully dissolved. Reduce flame on rice pot down to medium low and stir in a ladle of stock, cook until fully dissolved. Continue adding stock, one ladle at a time waiting for each to dissolve before adding more. Make sure to keep the pot with the stock warm and be watchful of the rice, making sure to add enough stock so that the rice doesn't burn, but not so much that the rice appears mushy. The whole process will take longer than you'd expect, about 40+/- minutes. Once all stock has been ladled in check rice for doneness. If not fully cooked add more stock or water until done, if it's good then add parsley and truffle oil.
The dish: Loosely translated, "risotto" is Italian for "rice that's a pain in the ass to cook". However, the end result is well worth the effort. I'm not sure if it's the browning of the rice or the incremental addition of the liquids that makes it taste so distinctive, but whatever the trick is you certainly won't mistake risotto for Uncle Ben's boil in the bag. I had the truffle oil and decided to play on it with the mushroom theme, but risotto is a blank canvas that you can do any number of things with. I usually add cheese at the very end, but figured it might be a little too much with the oil. Use any white wine, but I have a box of Digit's likeness in the fridge that I use primarily for cooking.