Risotto is one of those dishes that seems like it should be difficult, but in reality is not.
For Valentine's Day dinner I made Barb's Very Excellent Chicken, grilled asparagus and this risotto with mushrooms.
For those of you unfamiliar with this kind of rice, arborio rice is available at most full-service grocery stores or at your local co-op. If you can't find it, use another type of white, short-grained rice.
Risotto with Mushrooms
Adapted from Mark Bittman's How to Cook Everything
4-5 cups of chicken or vegetable broth (check for gluten ingredients)
2 Tblsp olive oil
1 medium onion, minced
1 cup mushrooms, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 Tblsp butter
1/2 cup grated Parmesan cheese
In a large skillet or Dutch oven over medium-high heat, add the olive oil. When hot, fry the onions for 1 minute. Add the mushrooms and cook 10 minutes, stirring frequently.
Add the rice to the pan, and stir until coated in oil. Turn the heat down to medium. Season with salt and pepper. Add the wine. Stir and let the liquid evaporate.
Begin adding stock, a 1/2 cup at a time, stirring after each addition. When the stock is almost evaporated, add more. The mixture should be neither soupy nor dry.
Start tasting the rice 20 minutes after you add it to the pan. When done, the rice should be tender with a tiny bit of crunch in the center of each grain. This could take up to 30 minutes. You may not need all of the stock.
Add butter and Parmesan. Serve immediately.