Risotto is one of my favorite dishes as it is very versatile and comes in all sorts of flavours: mushrooms, tuna, leak, fennel and so many more. The only cloud in the sky is that it takes more than 30 minutes to prepare. I know that I promised to only post super fast recipes but I thought I would make an exception for risotto because it is so delicious! You will forgive me when you’re through!
Total time: 45 to 60min
- 400g risotto rice (in Canada, I use the brand Italissima)
- 2 onions
- 3 cloves of garlic
- 300g mushrooms (try different sorts: white mushrooms, girolle, porcini)
- 200g goat cheese
- Parmesan cheese
- a glass of martini bianco or white wine
- 4 soup spoons olive oil
- salt & pepper
- 1.5l chicken or vegetable stock
Prepare your stock in a saucepan and keep it on a low simmer. Peel and chop the onions and the garlic.
In a large wok, heat the olive oil. Add the chopped onion and garlic and brown them over medium heat for 5 to 10 minutes. Stir up from time to time. Add the rice and stir up again. Pour the wine in the wok and let soak in for a few minutes. Stay close so that the rice doesn’t burn 🙂 Add one or two ladles of stock, let soak in and carry on this process until the rice is nice and soft. This should take about 30 minutes.
Congratulations, you’ve done the hardest part here. While your risotto continues cooking, wash the mushrooms and slice them. I like to fry them slowly in a pan with a little bit of water and olive oil, and mix them with the risotto at the very end.
Keep an eye on the risotto and the mushrooms while you start preparing the goat cheese. Depending on the variety you have chosen, cut it in small pieces or grate it.
Take the risotto off the heat and check the seasoning. Add some salt and pepper to your liking. Then add the mushrooms and the goat cheese. If your are addicted to Parmesan like I am, go on and sprinkle it on the risotto.
You’ve just accomplished a heck of a good job. Now savor and relax!