|the final product still steaming|
While the mushrooms were browning, I roughly chopped half a sweet onion and began to sauté the onions in another pot with two tablespoons of olive and one tablespoon of butter over medium heat.
After about 15 minutes, I added 1 1/2 cups of arborio rice and let the rice cook with the onions for 5 minutes.
Then I added the first of 4 cups of chicken broth. This is when the constant stirring becomes key. I don’t add anymore chicken broth until the broth is absorbed into the rice enough that it does not seep past the rice when I run the wooden spoon through the middle of the rice. This is one of my mother’s tricks, and I am positive it is what made stirring risotto fun when I was younger, making a game out of knowing when to add more broth.
|This is what it should look like when it is time to add more broth.|
With the last 1/2 cup of broth, I incorporated the sautéed mushrooms and 1 cup of thawed frozen green peas into the rice and cooked the risotto for about 5 more minutes.
|It's almost finished. Just five more minutes or until there is no longer standing broth at the top.|
To go with the risotto, I made very simple grilled chicken tenderloins and a thrown together salad. I used only salt and pepper for chicken seasoning and cooked the strips in a thin layer of olive oil in my cast iron skillet.