Risotto is a creamy, luscious Italian dish that comes together by slowly incorporating liquid rice. It’s traditionally served made with butter, parmesan cheese, and parsley. Risotto is a fairly simple dish to make, but the dish has a silky, creamy consistency that makes it taste like a million bucks. It is a dish that required a lot of attention, and a lot of stirring - so, don’t try to multi-task here.

Heat: The way that the dish maintains consistency is by slowly incorporating stock into the rice. Not only does this help to get its creaminess, but it also is essential to ensuring you have fully cooked rice when you are finished. Cook this entire dish over low-medium, to medium heat. You’ll be tempted to turn your heat up to get the stock absorbed faster - but, maintain your patience!

Seasoning: You really have to heavily season risotto. There are many ways for flavors to get lost in this dish, so tasting throughout is essential to not end up with a dish you think is bland. We’ll just use salt, pepper and Italian seasoning. I generally add some pepper and a tad bit of salt each time I add something new into the pan.

Stir Consistently: Stirring makes the risotto what it is. Not enough stirring will dry up your dish and it’ll become thick. Over that low heat, consistently stir your dish with the liquid - it’s essential.

What do I need?

1 cup arborio rice

3-4 cups stock

2 teaspoons minced garlic

3 tablespoons Italian seasonings

Salt & Pepper

Splash of White Wine

4 tablespoons butter

1 medium onion, minced

3-4 ounces mushrooms, diced

1 cup peas

1/2 cup parmesan cheese

Step One: In a pan on the stove, over low heat, bring 4 cups of stock to a slight boil. While the stock is warming, dice your onion, mince your garlic, and chop your mushrooms.

Step Two: In a dutch oven, or a deep pan, melt 4 tablespoons of butter over medium heat. When the butter is melted, add in your diced onion along with some salt and a large pinch of pepper. Begin to soften your onions, until they become translucent - about five minutes.

Step Three: When the onions are translucent, add 2 teaspoons of minced garlic. Add a bit more pepper, and stir for 1-2 minutes. Then, add in your chopped mushrooms, 3 tablespoons Italian seasonings, and some more salt and pepper. Stir together until mushrooms are soft.

Step Four: Then, add in a splash of your favorite white wine to deglaze the pan. Let the alcohol cook-off, and then stir the wine into the mushroom mixture until absorbed. Once the wine is absorbed, add 1 cup of arborio rice into your pan. Stir the rice for 1-2 minutes until all sides of the rice are coated with the liquids of the pan. You’ll begin to smell a nuttiness from the rice.

Step Five: Next, add in your stock, about 1/2 cup at a time - constantly stirring the liquid into the rice until fully absorbed. About 5 minutes. When the liquid is fully absorbed, add in another 1/2 cup of stock, continuing the process until all of your stock is used. This step will take between 20 and 30 minutes.

Step Six: Once all liquid is used and fully absorbed, add in 1/4 cup of parmesan cheese, and more pepper. Stir until cheese is fully melted. Then, add in your peas and stir for about 1 minute.