Since we moved to Italy,
My love for risotto grew even more.
The risotto bite is my most comforting and hugging bite.
I like to hug the bowl while I eat.
Michaeli claims that you can’t stop eating it and I completely agree with him.
My risotto is prepared using a different technique that frees our hands,
And doesn’t force us to stand over the pan throughout the entire preparation time.
Its preparation technique is simple and stunning and will work with any type of risotto you choose.
This bite will thrill everyone.
Whoever comes to eat it will be anticipating it,
Whoever comes for lunch will ask for a doggy bag for the next day,
Whoever comes over for dinner won’t stop talking about him,
Whoever comes to eat it will fall in love with it immediately.
And then when you share how easy it is to prepare,
Everyone will ask for the recipe and celebrate it.
This is a festive recipe that easily enters our everyday kitchen.
It pampers and hugs,
And every bite of it is more enjoyable than the other.
Because there’s nothing like soft, juicy, creamy-like and the most indulgent risotto.
Exciting and happy risotto days to all of us 🙂
Quick Mushroom Risotto
suitable for 8-10 starters
- 1 medium / large onion
- 8-10 mushrooms of any type you like (for alternatives, have a look at “A little extra from me”)
- 2-4 tablespoons olive oil / butter
- 2 cups short-grain rice (I recommend using short-grain rice, but you can use any other type)
- 7-8 cups hot water
- 1 teaspoon salt
- 1 cup cooking cream (for alternatives, have a look at “A little extra from me”)
- 200g chestnuts in a vacuum sealed pack
- 1 cup of grated parmesan cheese (for alternatives, have a look at “A little extra from me”)
Finely chop the onion and mushrooms.
Choose a wide pan, pour a little olive oil in it and saute the onion until it gets tired looking and starts to become transparent.
Add the mushrooms and a little salt to the pan and saute everything until the mushrooms also get tired looking and surrender to the heat of the pan.
Add the rice to the pan (I recommend not washing it) and saute everything together.
Start adding the hot water gradually. The trick is to add 2 cups of water each time and mix (*note – I use universal measuring cups and also measured the rice with them before putting it in the pan). Cook the rice on low-medium heat without the lid and when the rice begins to absorb most of the liquid, add water again, mix and continue cooking. Repeat this action again until the rice softens. There’s no need to mix continuously, we only mix when adding the water and assimilating it into the contents of the pan. You shouldn’t need more water than the amount of water written in the recipe, but if you see that the rice isn’t softening completely, add more water until the rice becomes soft.
When the rice is already soft and the liquids have been absorbed, add the cooking cream, mix and add the chestnuts and grated cheese and mix again.
Serve hot and garnished with a little grated cheese and chives 🙂
It’s the most comforting bite you’ll ever meet!
A little extra from me:
- The risotto can be kept in the fridge in a sealed box for 4-5 days.
- You can heat it in the microwave or in a pan and add a drop of hot water to it.
- For a smaller amount of dishes, you can prepare half the amount.
- You can replace the cooking cream with plant based cream / coconut cream.
- You can replace the mushrooms with frozen fine green peas / small squares of sweet potato / zucchini squares / chopped asparagus.
- You can omit the grated parmesan cheese or replace it with vegan cheese / 2-3 tablespoons of brewer’s yeast.
- You can omit the onion, but in my opinion its caramelization adds a lot of flavor to the dish.