Traditionally Italian, this tasteful rice dish has managed to capture the imagination of food lovers world-wide. Creamy cooked rice soaked in a vegetarian or non-vegetarian broth and additions of veggies or meat make this meal a healthy yet delicious food item.
- Risotto Rice 1 cup
- Mushrooms (chestnut or wild), sliced 175 grams
- Streaky Bacon, chopped 4 rashers
- Onion, chopped 1 medium
- Chicken Stock 1/2 litre
- Olive oil 1 tablespoon
- Salt To Taste
- Parmesan cheese, grated For garnish
- Asparagus, chopped (optional) 2 – 3 sticks
- Place a deep frying pan or pot over medium heat and pour olive oil in it. As soon as the oil heats up, throw in the chopped onion and asparagus.
- Stir-fry for a few seconds and then add the bacon. Stir-fry for about 5 minutes till the bacon softens.
- Now add the mushrooms and again stir-fry for 5 minutes. Season with salt and stir.
- Once the mushrooms start to release their juices, add the rice and cook everything until all juices have been absorbed.
- Meanwhile heat up the chicken stock. As soon as the rice has absorbed all the juices in the pan, pour in the stock, one ladle at a time.
Tip: The trick for a great risotto is to let the stock be completely absorbed by the rice before adding the next ladle.
- The entire volume of stock should take about 15 minutes to be absorbed by the rice.
- When the rice is completely cooked, turn off the flame and pour the risotto into a serving dish.
- Very lightly sprinkle grated Parmesan cheese on top and serve as soon as the cheese starts melting.
Note: Since Parmesan cheese is salty you can choose to avoid adding salt to the risotto while cooking. After the cheese melts, stir the risotto and taste to see if it needs more salt. Add as required.
Preparation Time: 30 minutes
Serves: 2 – 3