Mushroom Risotto-a labor of LOVE

Mushroom risotto

For 2 people

1/4 cup Arborio Rice

2 Tablespoons butter

1/2 cup White Wine

10-12 oz. Chicken Stock (preferably home-made)

1/3 cup sliced Mushrooms (Baby Bella are better)

1/3 cup Parmesan Cheese

1/3 cup Frozen Peas

2 oz. Butter for finishing

 

In a heavy bottom, non-stick, saucepan, add the 2 tablespoons of butter over a low to medium heat, add the rice and the mushrooms, stir continually till the center of the rice becomes pearl white--about 10 minutes.

Add the wine, NOTE:- if you have your temperature too high, the wine will cook off, in fact you want the wine to 'Cook in'. Soooo keeping the heat rather low, add the wine and again stir till the wine has reduced by half. While you are doing this, place your stock in a small saucepan and heat, keep the pan on a very low simmer throughout the process of making the risotto.

Now, ladle 1/2 cup of the stock into the rice, again stir, keep stirring till you can hear the rice--yes hear the rice. Basically by adding the stock slowly and keeping the temperature low, you are enabling the wine/stock to penetrate into the rice.

Continue to add the stock in stages for about 30 mins-maybe more. The only way to gauge the 'doneness' of the rice at this point is to taste it.

Once the rice texture tells you it is cooked, take off the heat, add the butter, once the butter has melted, add the cheese and peas, return to the heat till the peas have cooked--about 5 minutes more. Adjust seasoning then serve.