Risotto is one of the first recipe i learn during my career but the funny part is i didn’t learn it from my 4 years of chef school and placement in various restaurant , i learn it from a tv show featuring Ainsley Harriott . I was young so i made a lot of mistakes like using basmati rice at first then under cooking it and it took me a few try to master the recipe but 12 years later it is a dish that i cooked so many times i cannot remember . Normally in home we have risotto every two weeks and most of the time it is mushroom asparagus as it my fiancee’s favorites flavors. Luckily my father sent me some french dried mushroom like cepes,morels and chanterelles and i really enjoy using them with pasta and risotto , if you have the chance to have fresh mushroom , use them but unfortunately the choice is limited in my town so i have to use dry ones. This recipe is vegetarian if you use vegetable stock and can be vegan if you do not add cream or cheese.
*300 grs of risotto rice
* 1 liter of chicken or vegetable stock
*1 cup of dried mushroom ( i used cepes)
*1 tbsp of creme fraiche
*2 tbsp of grated parmesan
1. In a pot bring to boil the stock , add the dried mushroom , turn off the heat and set aside for an hour.
2.In a hot pan add some olive oil and the diced onion, shallow fry for a minute and add the rice . Stir and fry for a minute until the rice become translucent and add a cup of stock .
3.Turn down the heat to a simmer , stir occasionally and add gradually the stock a cup at a time , it should take 15 minutes.
4.Taste the rice to check if it is cooked , if not add more stock and keep cooking .
5.Once cooked check the seasoning and add salt and pepper if needed and add the creme fraiche and the Parmesan cheese, stir well and serve .