No Frills Risotto Food
NO-FRILLS RISOTTO
Provided by Marialisa Calta
Categories weekday, side dish
Time 35m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
- Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
- Serve with a pat of butter and grated Parmesan cheese.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
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- Pour your vegetable stock into a small saucepan, reserving 150ml (about 1/2 cup) in a measuring cup. Add lemon juice to reserved stock and set aside. Bring remaining 850ml of stock to a bare simmer, cover, and keep hot until needed.
- Meanwhile, melt 15g (1 tbsp) of butter with about a tablespoon of olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they've shrunk considerably and have taken have turned a deep, golden brown, about 10 minutes. Remove the mushrooms from the pan and set aside.
- Melt remaining 15g (1 tbsp) of butter with another tablespoon of olive oil over medium-low heat in the same skillet and then add the onion. Cook onion until softened and translucent but no browning has occurred, about 5-10 minutes. Add in minced garlic and cook until very fragrant, about 30 seconds.
- Add your rice and cook, stirring constantly, until the rice looks mildly translucent around the exterior and gives off a faint nutty aroma, about 5 minutes.
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