Classic Italian Cusine: Risotto

Earlier this week I featured my grandmother’s famous Stracciatella soup and I got such positive feedback that I’ve decided to keep it in the family.

Today’s recipe comes from my mother’s own fabulous cucina Italiana.  The classic Italian dish, Risotto, can be prepared in many different ways.  Some people throw a wide variety of veggies in it or even meat, but my mother Andreana prefers to keep it simple, light, and as always, delicious!

Some people have a flare for cuisine and my mother has got it in spades.  I know you must all be thinking that I am biased, but try out this recipe and you’ll know exactly what I’m talking about.

In advance… Prego.

istock photo

Andreana’s Mushroom Risotto

Ingredients:

• 1 cup rice (Arborio Rice is preferred, but any rice will do)
• 1 chicken bouillon cube
• 1 can mushrooms (optional)
• 2 tbsp. olive oil
• 1 onion (chopped)
• salt
• 1 tbsp. grated Parmesan cheese

Procedure:

Pour 2 litres of water in pot and bring to boil.  Drop bouillon cube.  Cube should melt
in create to create stock.  Let simmer.

In a saucepan heat the olive oil and add the chopped onion.  Reduce to medium heat saute the onions until golden brown.  Add the cup of rice.  Stir the rice until covered with olive oil.  Add a ladle full of the stock and add salt to taste. Let rice and stock simmer over medium heat.  When the stock has been absorbed, add another ladle full and repeatuntil rice is fully cooked, checking occasionally.

In the meantime, drain the mushrooms and set them aside.  Before removing the rice, add the mushrooms and add the remaining stock and let it simmer until stock has been absorbed.

Serve dish immediately (as it should be served hot) and add Parmesan cheese. Delicious ! Feeds 4.
Enjoy !