Risotto is an incredibly simple and rewarding dish to make, with customizable ingredients, flavours, garnishes, and so much more to make it a signature family dish.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Prep all of your ingredients before starting. In a medium pot bring the stock to a simmer.
In a large skillet or pot add the olive oil and butter and heat until butter is slightly frothy. Add the onions and stir until translucent, about 8 minutes over medium heat. Add the garlic, chili flakes and thyme and stir for 1 minute. Add the Arborio and toast for 2 minutes, you should hear a faint crackling sound. Add the wine and stir until completely evaporated. Add the mushrooms.
Add a cup and a half (1 1/2 cup) stock to the risotto. Season with salt and pepper and stir continuously until the liquid is almost completely evaporated. Continue to add stock 1/2 cup at a time, making to stir continually while each addition is absorbed. Continue until risotto is al dente (just tender).
Once tender, stir in 1/2 cup parmesan cheese. Divide the risotto into heated bowls and serve with a little extra freshly ground parmesan.