Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add.
The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily than the regular long grain rice. By absorbing more fluids, naturally this rice dish is a kind of soft and stickier rice but it is so good! It melts in your mouth and you don’t need anything else to accompany this dish, it’s perfect on its own. It was a cool evening and I wanted to make something warm and filling, and so I decided to make Risotto style rice with mushrooms by using the only rice I had at home, the Basmati rice. Although it took longer to make than it would a traditional rice dish, but it was so worth it.
- 2 cups Sliced Mushrooms
- ½ cup Vegetable Broth
- Salt and black pepper
- 3 tbsp Oil
- 1 tbsp Butter
- 1 tbsp Butter
- ¼ cup Oil
- 1½ cup Basmati (or any long grain) rice
- 2 Carrots – chopped
- 4 cups Vegetable Broth
- 1 Onion – chopped
- ¼ cup White Wine
- ¾ cup Grated Parmesan Cheese
- Salt and pepper
- Heat the oil and butter in a skillet over medium heat an add the mushrooms.
- Sauté the mushrooms until they soften (about 4 minutes).
- Add the broth and mix well. Let boil in the skillet for about a minute and turn heat off. Set aside.
- In a pot, sauté the carrots, onion and rice on the oil and the butter. Stir for about 3-4 minutes.
- Add the white wine and stir until wine evaporates.
- Add the vegetable broth gradually while mixing the rice and cook over medium-low heat while stirring for about 35-40 minutes.
- Once the rice mix is soft and sticky, add the mushrooms and mix them in.
- Remove from heat and add in the cheese and stir it in until combined and melted.