Mushroom Risotto

I have these wonderful friends called Helen and Guido.

Guido is Italian (I am sure you had a hard time figuring that out), and Helen is Irish.

Helen makes a very good risotto.

The following is my interpretation of Helen's mushroom risotto.

Ingredients: 

• 2 portobello mushrooms sliced
• 1 red onion sliced 
• 1 1/2 cups arborio rice
• 6 cups chicken stock ( or more to cook the rice)
• Butter 
• Some olive oil 
• freshly ground black pepper 
• Parmesan cheese 
• 2 tbsp chives 
• salt to taste
• 2/3 cup white wine 

Method :

Put a little olive oil in a pan and saute the mushrooms with a little black pepper. Saute them for around 5 minutes on medium heat until done. Place them on a plate.

Put some olive oil in a pan and add the red onion, saute for a few minutes till transparent.
Now add the rice, a little butter and saute till the rice browns a little.

Add the white wine to the rice, cook for another few minutes. Then add the broth mixture to the rice, 1/2 cup at a time till all the broth is absorbed by the rice.

Note: this is the most crucial part of the recipe. The rice mixture has to be constantly stirred for around 10 - 15 minutes on medium flame to make sure that the broth is all absorbed and the rice is 'al dente' . Stop cooking.

Tip:  If you are using canned broth / bouillon cubes / powder , skip the salt as there is quite a bit of sodium in it.  If you are using home made broth, then add salt to taste.

Now add the mushrooms along with any cooking liquid , grate some parmesan cheese on top , add some fresh chives  and finally sprinkle some freshly ground black pepper on top.

Enjoy.