Risotto is the ultimate comfort food. It's creamy and full of flavor. Authentic risotto uses high quality stock and white wine. I rarely have these ingredients on hand, so I experimented using water and seasoning salt to recreate the flavor of vegetable broth. You can use an instant pot or pressure cooker to cook the risotto with less arm work, but the ratios of liquid might change.
Ingredients
Makes 6 servings
1 T butter
6 cloves garlic, minced
16 oz (~ 2 1/2 c) Arborio rice
5 c vegetable broth (sub water and seasoning salt - use 1/2 t seasoning salt/1 c water)
1 c milk
1/4 c parmesan cheese
3 c mushrooms, sliced
2 garlic shoots, sliced (optional)
Black pepper
Salt
Directions
Takes 30-45 minutes
In a large pot, melt butter and roast minced garlic until golden. Add Arborio rice and coat in melted butter.
Add 1 cup of broth into rice. Stir until creamy and mostly evaporated. Continue adding broth and mixing 1/2 cup of broth at a time. Add milk after adding 4 cups of broth. Keep adding additional broth if necessary. Cook for 20-25 minutes until rice is fully cooked through.
Once cooked, mix in parmesan cheese, salt (not needed if using seasoning salt), and black pepper to taste. Add additional milk if you desire a more creamy texture.
In the meanwhile, cook sliced mushrooms in a frying pan. Cook without salt initially to get a good roast, then add salt to thoroughly cook the mushrooms. Mix into risotto.
Lightly toast garlic shoots. Use to garnish risotto.
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