#SheTriedIt: Cozy Mushroom Risotto
Want to feel fancy? Casually mention in conversation that you prepared a risotto last night.
Don't worry, I'm leading you to a wonderful, easy-to-follow recipe.
I've been intrigued by the idea of a risotto since having a sampling of lobster risotto at a soft opening of a now-defunct pro-baller's restaurant. #internfiles
So, yes-- you and I--once we perfect this, we'll sort-of be at that level.
According to Google, risotto is "a staple of Northern Italy, and is the most common way to prepare rice there." See, told you: fancy.
I looked on Pinterest for recipes and happened upon this one by Live, Eat, Learn.
2 gloves of garlic
4 cups of mushrooms
6 cups of vegetable broth
1.5 cups of Arborio rice (couldn't find any at my grocery store, so I used Basmati--a nice substitute)
2 tbsp of olive oil
2 tbsp of butter
1/2 cup of Parmesan cheese
Follow the instructions (there are only four: cook mushrooms, toast rice, cook rice, and serve!) exactly. This will take about 30 minutes.
Note: It's not a game. When it's time to add the vegetable broth, like the recipe says, you WILL need to stand by the stove until all 6 cups of it have been absorbed by the rice. It will take time, but it will be worth it.
I loved the recipe and will surely make this again. I didn't notice the difference not using Arborio rice, but someone with a more discerning palate might. Make sure your grocery store has what you need.
Try it yourself (maybe for Valentine's Day?) and bond with someone you love while you're at it.
See you at the table.
Spoon rating: 5/5