A ‘basis’ recipe – a recipe that can be the base of a meal for a group of people with different dietary requirements – is very useful to have in your repertoire. My family members have between them gluten and lactose intolerances and another person is vegetarian. To the basic mushroom risotto you can add/omit cheese, add/omit meat on the side and everyone is happy and you have only had to cook one meal.
To get the best flavor the addition of dried porcini mushrooms and a mushroom broth (Kallo brand can be ordered from Amazon if not if not readily available; a veg. broth will do otherwise) makes a better risotto.
I served this risotto with slices of pan-fried chicken breast.
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
2 cloves of garlic – grated
1 tbsp. dried porcini mushrooms – soaked in boiling water fro 20 minutes and then dried with paper towel and then finely chopped
8 oz. baby bella mushrooms – finely choppped
1 cup of Pinot Grigio white wine
12 oz. Arborio rice
2 cups mushroom/veg. broth (and more if necessary)
Parsley – finely chopped, as a garnish
Heat seasoned oil in a skillet/frying pan and when sizzling add onion and let brown.
Add garlic and cook a little more.
Add both types of mushrooms, wine, rice and some of the broth and bring to a gentle boil, then turn the heat down.
Keep stirring and add more broth a little at a time. When almost absorbed add a bit more.
Keep cooking over low heat until rice is tender (though it will never be as tender as regular rice). And you may want to keep adding a bit more broth – I needed to.
Garnish with parsley and serve.