Risotto - the labour of love no matter what, where or when!!!

Perhaps I'm living in a too perfect world, but I was always under the impression that some things just took time - things like paint drying, nail polish not smudging, plants growing, bananas ripening, risotto being prepared from scratch...

Seems with the last one on my list, I am apparently wrong. 

I dined at a newly established restaurant in Melbourne recently (no names) & was excited to be stationed at the bar, watching the chefs plate up the night's menu for the eager diners, including myself and the devine Miss M.

However, when it came to the arrival of my own dish, a delicious sounding risotto, I was a little perplexed to see a large container of precooked rice appear from the chiller and - SHAZAM - my 30 second dish was in front of me, steaming hot! WHAT!?!?!?

And as I expected, the flavour was nowhere to be tasted. 

To me, risotto is a labour of love. From the decision as to what key ingredients the add, the addition of wine to the stock, knowing that the rice quality is imperative, through to the constant stirring and finally, the end result.

I've ordered risotto before at restaurants and whilst I haven't seen it prepared in front of me as I did recently, I'm confident that most people understand that this dish, like a souffle, takes time - and diners are prepared to wait. 

So, here is one of my favourites combination that, if you love mushrooms, will hit the spot. 

1 onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons olive oil

3/4 cup good quality arborio rice

2 1/2 cups good stock (chicken, veal or veggie) with 1/2 cup of this quantity being white wine

90g butter

250g mushrooms, of your choosing, sliced

1 teaspoon truffle oil

1/2 cup parmesan

1/4 cup finely chopped parsley

Prepare all base ingredients and bring stock to the boil, then reduce to a simmer.
At the same time, melt butter over low/med heat - add mushrooms and cook down until soft.
Add truffle oil, mix through and set aside to absorb flavour.
Heat olive oil in heavy based saucepan over medium heat and sauté onion & garlic until soft.
Add rice and mix thoroughly to coat with olive oil. If need be, add an additional tablespoon.
Stir constantly and grains of rice should start to tinge golden brown. About 2-3 minutes.
Turn the stock off simmer and start to add to the rice, a ladle at a time.
Keep the lid on the stock after each ladle addition, just to keep it as warm as possible.
Stir continuously and wait until absorbed before adding more stock.
Continue this process until all stock is absorbed.
When adding last amount of stock, also add mushroom mixture.
Check rice to taste - cooking time by now should be around 25-30 minutes. Rice should be firm but cooked through.
If necessary add a little more liquid - water is fine - to assist the process.
Finally add Parmesan, stir through, then the parsley.
Cracked pepper at the end and you see good to serve.

I particularly love the buttery flavour of the truffled mushrooms and how they complement the rice texture. 



Give it a go and let me know how it comes together for you. Great served with a rocket salad, lightly dressed with balsamic! 



Other favourite variations include:

Leek, lemon & pea

Bacon, onion, lemon & spinach

Beetroot & goats cheese

and

Strawberry, Chardonnay & blue cheese - vive la France!!!!