One of my favorite homemade meals is risotto. I rarely order it at the restaurant, because I know I can make myself a killer one at home (and have leftovers for days). I’ve adapted my recipe from Gordon Ramsay‘s while making some adjustments. The main one would be that I add grated cheddar cheese to my risotto. Not too much, but just enough to make the risotto creamier, cheesier and smoother. As well, if I have fresh asparagus on hand, I love to chop them up into small pieces, color them in olive oil and butter and then add some garlic near the end. I also put garlic in my mushrooms, because garlic is the best. As well, depending on what I find at the grocery store, I’ll use different kinds of mushrooms (but portobellos are one of my favorites). And if I’m feeling fancy, I like to add a slice of pan fried prosciutto to the top of my risotto; gives it an extra crunchy and salty goodness. You can also top it with another source of protein, like a grilled chicken breast.
Recipe for: 4 portions
Prep time: 5 mins
Cook time: about 1 hour
- 4-5 cups of chicken broth
- extra virgin olive oil
- about 2 cups of mushrooms (your choice, I like using portobello mushrooms)
- about half a package of asparagus (optional)
- sliced prosciutto (optional topping)
- grilled chicken breast (optional topping)
- 4 shallots, sliced thinly
- 2 cups of Arborio rice
- 1/3 cup dry white wine
- 1/2 cup parmigiano reggiano cheese
- 1/3 cup cheddar cheese
- Salt and pepper to taste
Here’s how to make my cheesy mushroom risotto:
1. Warm the chicken broth in a saucepan over medium heat.
2. Warm up a large pan on medium-high heat (mine kind of looks like a wok), add the mushrooms and cook for a few minutes. Near the end, lower the heat and add some olive oil, butter and chopped garlic and cook for a few extra minutes. Remove the mushrooms and the liquid and set aside.
3. If you want to add asparagus to your risotto, add some olive oil and butter to the pan and then the asparagus. Let it cook for a few minutes, then add some chopped garlic and cook until the asparagus have softened. Remove the asparagus and the liquid and set aside.
4. Add olive oil to the same pan and stir in the shallots. Cook for 1 minute.
5. Add the rice to the shallots and stir to coat the rice with oil. When the rice begins to have a transparent look (about 1 minute), add the wine and stir.
6. Once most of the wine has been absorbed, add 2 ladles of broth to the rice and stir until the broth is absorbed. Add another 2 ladles of broth and stir until the liquid is absorbed. Repeat this action until the rice is cooked to your liking.
7. Remove the rice from the heat and stir in about a tablespoon of butter, the parmigiano reggiano and the cheddar cheese. Stir until all blended.
8. Add the mushrooms and asparagus, if you decided to make them. Season with salt and pepper. Serve with crispy slices of prosciutto, grilled chicken, or any other source of protein if you feel like it. Et voilà! Your cheesy mushroom risotto is ready.
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*All photos are mine