Risotto is not a good recipe for an impatient person…
I can be a very impatient person.
To get things done faster I…
- microwave food on the highest setting
- walk up stairs two at a time
- cram the washing machine with far too many clothes
What do I get when I take these shortcuts? …burnt food, sore legs, and dirty laundry.
On more than one occasion I have been given the advice “just relax, good things come to those who wait”. This advice usually makes me want to punch someone in the teeth, but I know from experience that it’s true. Anything that I have ever wanted I usually had to wait for. Waiting is never any fun, but it does make the thing that you’re waiting for much more special when you finally get to have it.
Certain things cannot be rushed – love, better health, success, risotto. It takes time to make risotto, but trust me, like most things, it’s worth the wait.
Ingredients
- 2 cups of Arborio rice
- 8 cups of chicken broth
- 5 tablespoons of butter
- 2 shallots (finely diced)
- 1 ½ cups of shiitake mushrooms (diced)
- 2 cups of butternut squash (1 whole butternut squash peeled, diced into chunks)
- 1 cup of parmesan cheese (finely grated)
- ½ teaspoon of salt
- parsley to garnish
Directions
- In a medium sized sauce pan, heat the chicken broth and allow the broth to sit over low heat.
- In a large sauce man, melt 5 tablespoons of butter on low-medium heat.
- To the butter, add the shallots and continue to cook for another 2 minutes until the shallots are translucent.
- Next, add the butternut squash and cook for another 3-5 minutes so that the squash begins to soften.
- Now, add the Arborio rice and mushrooms and mix with the shallots and squash.
- Add a few ladles of broth (enough to cover the rice). Stir and allow some of the liquid to be absorbed.
- Continue cooking and adding broth a few ladles at a time allowing time for the broth to be absorbed before adding more.
- Continue this process until the rice is tender, but still slightly firm. (20-30 minutes)
- Add the salt and parmesan cheese and stir.
- Serves 6-8 people.
What are you waiting for?
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Risotto is always a comfort food. I love the combination of mushrooms and squash in this risotto. Very earthy and warming. As always, love your photos.
Great recipe and brilliant photos. I’d add a cup of dry cider or dry white wine just before the stock. Also if you are using really special mushrooms hold some back to add nearer the end so they retain their shape.
[...] It’s no secret, I can be impatient. There I said it. A few months ago I posted a recipe for risotto and in that post I explained that anything that I have ever wanted I usually had to wait for. If [...]