“I Love the Way Gordon Ramsay Says Risotto” Mushroom Risotto with Balsamic Reduction
Ok, so I’ve been slacking a little bit on the posting lately. I sincerely apologize to all of you who are craving some recipes and of course food porn. Well, now that I’m back from my brief trip to Gainesville, I’m ready to start banging out some delish dishes this week. Starting with my first attempt at making a homemade risotto.
What You Need:
1 pkg Arborio Rice
3 Cups Chicken Broth (I used vegetarian broth)
1/2 Cup White Wine
1 Chopped White Onion
1 Tbsp Minced Garlic
Salt/Pepper
1/4 Cup Grated Parmesan Cheese
1 1/2 Cups Frozen/Fresh Mushrooms
1 Tbsp Olive Oil or 1 Tbsp Butter
2/3 Cup Balsamic Vinegar
For the Balsamic Reduction:
1. Pour the balsamic into a small pot. Set on low heat and allow the balsamic to reduce for about 3-4 minutes. Then, remove the pot from the heat and allow the vinegar to cool.
For The Risotto:
1. In a large sautee pan on low heat, add the butter and allow to melt. Next add the chopped onions and garlic into the butter and allow the onions to sweat and become tender.
2. Next, add the rice to the pan and combine with the onion mixture. Then, add the 1/2 cup of white wine. The rice should soak of the liquid pretty quickly, about 2-3 minutes.
3. Then, add the frozen/fresh mushrooms. Once all of the liquid has been absorbed into the rice, add 1/2 cup of the stock at a time. Before adding each additional 1/2 cup of stock, make sure the previous 1/2 cup has been absorbed by the rice. Be sure to keep stirring the risotto to keep it from burning to the bottom of the pan.
4. This process should take about 20 minutes to achieve the desired readiness of the risotto. Then, remove the pan from the heat and add the grated parmesan cheese, salt and pepper. Taste the risotto and make sure it doesn’t need any additional cheese or seasoning. Then serve immediately.
*Don’t forget to check out Troop Beverly Hills: The Experience and a chance to win a great prize from Delish Your Dish!
2 years ago