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Ingredients
-1.5 cups Risotto Rice (A gourmet brand of rice in a see thru plastic cube with screw-on cap. Don’t follow its recipe)
-Two large cans of chicken broth
-Half of a small onion minced.
-Two cloves of garlic minced (please do not use that *!#@$% out of a jar).
-2.5 tablespoons of Olive oil
-About two cups of sliced mushrooms (I use the brown ones).
Utensils: Two pots with covers, Ladle, Wooden spoon
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Directions
Start by putting all the chicken broth in a large pot and turn on the stove to get it boiling. When it comes to a boil turn the heat down and keep it at a slow boil. Have a ladle at the ready.
Heat a separate pot on high heat (make sure the pot is hot before you start).
Put in the oil and quickly stir in the onion and garlic. Keep moving the onion and garlic until the onion is just beginning to get translucent/opaque. DON”T BURN THE GARLIC!
Add the mushrooms. Stir about another minute then add the risotto. Keep stirring!!!
Stir the rice about one minute or until it looks like it starts to get a little white on the edges.
Now, ladle in boiling broth until it covers the rice and stir (don’t put your head over the pot with the first ladle as it will be violent). Stir, stir, stir, stir! Keep stirring! Add more broth a ladle at a time. AND KEEP STIRRING!!!
This dish requires you to stir it until it is finished. Once you start you don’t stop. It is vital that you have enough broth and that it is boiling before you add it. You will probably use most of the broth in the amounts listed. As you are working it by stirring and adding broth it will begin to get creamy. It is done when it begins to get thick after you’ve added most of the broth. Remove it from the heat and cover. Let it sit covered for about 15 minutes to allow it to thicken further and cool off a little. Your risotto should have a casserole consistency.
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