It's time to Risotto!
There is one type of food, (or no, two actually; pasta counts as well) which is ALWAYS good, and tadaa.. that's risotto. Whenever i make it, i make sure to make twice as much as we need, to put in the fridge for the next day. (and usually it won't make the evening, and that is not just because of me)There are so many ways of making this creamy rice recipe, and most of them are just great. This one isn't very complicated, but tasteful and nutritious and absolutely a great way to cheer up! With a nice glass of Chardonnay (yes, my favorite) and some parmasan, my evening (morning and afternoon) could not be better!
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Ingredients (4 to 6 persons)
(or for you, of course, the next day!)400 gr. of risotto rice
4 tbsp of olive oil
2,5 liter vegetable broth with 3 veggie cubes
1 large onion (or 2 small ones)
1 tray of mushrooms (250 gr)
1 winter carrot
3 celery stems
at LEAST 2 dl of white wine
50 gr. parmasan cheese, and a bit extra to sprinkle on top.
Salt & pepper
Preparation
- Prepare the broth by bringing a pan with 2,5 liters of water to boil and adding the vegetable cubs.
- Clean and chop the carrot, the celery stems and the onion nice and small.
- Clean the mushrooms and cut them in four
- Add the olive oil to a baking pan and stir fry the carrot, onion and celery until they soften a bit, but don't get brown.
- Add the rice, stir fry until it turns a bit glassy, and than add some vegetable broth until you veggie-rice mix is covered.
- Add the mushrooms.
- Bring to boil, turn down the heat a bit, and simmer while you're stirring. Keep adding the broth when it get's to dry.
- It takes about 20 minutes for the rice to be done, so towards the end throw the wine in, and the parmesan cheese. Stir well, season with salt and pepper to taste and simmer a bit more for the wine to be absorbed.
- Than turn off the heat.
- Wait about 5 minutes to cool it down just a bit.
- Add the risotto to your bowls, and garnish with freshly grated cheese.
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