How To Cook Mushroom Risotto - Classic Risotto | RECIPE


Hi everyone!
Risotto always sounds much more difficult to make than what it really is. I have cooked this for my family, friends and just for myself; it's super easy and delicious too!
Here's what you'll need;
3 tbs olive oil
1/2 onion finely minced
a stalk of celery or 2 to your liking
a pinch of salt and pepper
1-2 cups of risotto rice (arborio rice)
a pint of stock.
- the key is to use twice as much liquids for your rice.
a knob of butter (1 tsb)
about a cup's worth of grated parmesan cheese.
Mushrooms - I just go for the mushrooms I can find or whichever I like, in this recipe I used Shiitake but traditionally you use porcini or other italian mushies
A handful of fresh chopped parsley
about a cup of frozen peas
Many people will tell you to use white wine or white wine vinegar however I don't think it makes a huge difference. You can use white wine vinegar if you'd like. I would add in a splash (or a few tablespoons) as you cook the onion and celery to help them cook.
Be sure to check out my blog for the full recipe;
Thanks for watching!
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