This was only the second time that I've made risotto in my life. I'm not going to lie, it's kind of a pain in the ass. It's definitely easy to make, it just takes a while. But it's SO worth it. You'll feel fancy when you eat it, I promise. Once you learn the process, it's the exact same every time. The only thing that changes are the flavors or the add ins that you want to include. This time, I made it with onion, garlic, mushrooms and a bit of spinach for some pop of color. My favorite part about making this dish is that it tastes like there's a million pounds of butter in it. I didn't use one hint of butter. WIN!
Here's what you'll need:
- 1 1/2 cups of risotto (arborio rice)
- 6 cups chicken stock
- 2/3 cup dry white wine
- 2-3 tbsp olive oil
- 1 Vidalia onion
- 4-6 cloves of garlic
- 1 lb mushrooms
- 1 1/2 cup chopped spinach
- 4 thin sliced chicken breasts
- Salt & pepper to taste
- 1/4-1/2 cup of parmesan cheese (more or less depending on your preference. I used about 1/3 cup)
- Olive oil cooking spray
- Fresh lemon to taste
Here's what to do:
- Chop everything first to get that out of the way!
- Heat 2-3 tbsp of olive oil in a LARGE saucepan on medium heat
- Add in mushrooms, onions and garlic
- Sautee until onions are just about transluscent
- Add in rice and stir to coat with olive oil. Let it cook until it has a golden color and looks a little translucent
- Add in the white wine and stir constantly until the wine is fully absorbed
- Here comes the pain in the ass part: add in chicken stock 1/2 cup at a time. Once your 1/2 cup is dissolved, add the next 1/2 cup and repeat until the full 6 cups are absorbed. Keep stirring throughout.
- While the rice is cooking, heat a medium pan with cooking spray on medium heat.
- Season chicken with kosher salt and pepper and add to pan. Cook about 3 minutes on each side.
- Once the chicken stock is absorbed in the rice, turn off the heat, add in chopped spinach and parmesan.
- Now you're ready to eat! I squeezed a bit of lemon on top of mine for some freshness.