arborio

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

How To Cook A Perfect Risotto Recipe by Tasty

low-sodium chicken stock, or vegetable stock

olive oil

shallot, finely chopped

lb shiitake mushroom,

unsalted butter

garlic,

thyme,

salt,

pepper,

arborio rice

white wine

cheese,

parsley,

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Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Top with parsley, Parmesan, salt, and pepper.

https://vid.tasty.co/output/90516/landscape_480/1524262798

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Raspberries have a lovely sharp bite that goes well with this rich, creamy pudding, says Mike.

Rice pudding with raspberries by Mike McEnearney

Butter, softened, to grease

arborio or carnaroli rice (from supermarkets)

720 milliliters pure (thin) cream

(250 milliliters) milk

caster sugar

vanilla bean,

nutmeg,

raspberries

tsp pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981818033001&=domain=del

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Top 3 arborio recipes from across the web

The most viewed arborio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook A Perfect Risotto Recip...

Smoked salmon & lemon risotto

Rice pudding with raspberries by Mi...

The most viewed arborio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine