Rice and Grains, Part II

If you liked the rice pilaf recipe, then I bet you will like risotto.  Risotto is one of the most popular ways to prepare rice in Italy.  Normally, a special type of rice, called arborio rice, is used.  Arborio rice is a short-grain rice that becomes slightly creamy and chewy when cooked properly.  The slow addition of liquid during the cooking process and the constant stirring does something to the starches that makes it so creamy and delicious.  I don't know all the specifics so I'm not even going to try to explain. 

I had been wanting to make risotto in Mexico for a long time.  The only type of Arborio rice that I had found was one certain brand that I had many previous problems with (getting lots of bugs in the boxes of rice), so I never ended up buying the specific rice.  After waiting months and seeing more and more risotto recipes, I finally decided to try it using a standard long-grain rice.  It came out great!  I just made this recipe again for my parents; this time using Arborio rice.  Although it came out great the first time, I could tell a difference with the arborio rice.  Since I knew that I wanted to use arborio rice in other dishes, I didn't have a problem buying the box of it.  If you're not so sure about it, you can always try the dish like I did the first time.  (I hope that doesn't make me "less of a chef" ... saying that it's okay to not use the "right" type of rice... hmmmm). 

Mushroom Risotto

(This is the suggested recipe for 3 servings.  This makes 3 very large servings.  One serving of rice is said to be 1/4 cup, but that always seems like soooo much.  Just a warning note.) 

3 cups chicken broth, divided
2 tablespoons EVOO
1/2 pound sliced fresh mushrooms, such as a mixture of white (button), portobello, or cremini
1 shallot, diced
3/4 cup Arborio rice
1/2 cup white wine
salt and pepper to taste
2 tablespoons finely chopped chives
1-2 tablespoons butter

1. In a saucepan, heat all of the chicken broth over medium heat.  Start this once all vegetables are chopped and other ingredients are ready on counter.

2. In a large saucepan warm the EVOO over medium-high heat.  Add mushrooms and cook until softened, about 3 minutes.  Remove mushrooms and all their liquid; set aside for later. 

3. In the same saucepan that you cooked the mushrooms in, add another splash of EVOO and cook shallots a few minutes.  Add the arborio rice and stir to coat with oil and shallots.  When the rice has taken on a pale golden color (you will know!!), pour in the wine.  Stir constantly until all the wine is absorbed. 

4. Now starts the hard part. 

5. Once the wine has been fully absorbed, add 1/2 cup of the warmed chicken broth to the rice.  Stir until broth is completely absorbed.  Stir constantly.  Continue adding 1/2 cup of broth at a time to the rice, stirring continuously, until all liquid has been absorbed and rice is al dente.  This process can take about 15-20 minutes.  Your arm might start to get sore. 

6. Remove from heat and stir in the mushrooms and their liquid, the chives, and butter.  Mix together until butter melts.  Season with salt and pepper.

Bon appetit!