Risotto is a creamy, comforting Italian dish that has been noticed to attract people worldwide. Known for its thick texture and taste flavour, risotto is a dish primarily made with Arborio rice, one of the short-grain varieties. It has a high starch content, which explains the noticeable creaminess of the dish. Traditionally, risotto is prepared with a slow heat because the rice should absorb the liquid, which will culminate into a very luscious and velvety consistency. A flavourful mixture of saut ed onions or shallots, cooked in butter or olive oil, forms the basis of traditional risotto. The toasted Arborio rice further enhances this aromatic base, cooked in a light nutty flavour and gradually warmed broth—chicken, vegetable, or seafood—is added to the pan in small quantities to completely absorb before further addition. This slow-cooking technique ensures that the grains are cooked out al dente and give off their starch, thus providing a sauce without extensive heavy cream. Risotto is incredibly versatile because it can be made with everything from seasonal vegetables and mushrooms to seafood or meats. Variations range from mushroom risotto to seafood risotto and even risotto with peas and parmesan cheese. Fresh herbs such as parsley or basil add colour and flavour at the end. Served as a main or side, the dish would finish with grated cheese, fresh-cracked pepper, and truffle oil for one more flavour turn. Indulgent texture and intense flavours make it one of the favourite dishes to be devoured on special occasions and the favourite dinner dates, as well as beauty in Italian cuisine. Of a rustic trattoria or from our home kitchen, risotto is a dish that warms the heart and delights the palate.

• 200 gms mushrooms
• 2 tbsp olive oil
• 1 onion
• 50 gms parmasen cheese
• Fresh parsley
• Arborio rice

• Rinse 200 gms of Arborio rice in cold water. The latter is a necessary measure for any risotto recipe since the starch of the rice on its surface is washed away, and it will not stick together during cooking. Rince continues under running water till the water turns transparent.
• Leave the rice to be put aside. This trick helps ensure the risotto recipe is creamy but does not stick to the pan.
• Heat two tablespoons of olive oil over medium heat in a large frying pan or pan. Be careful that the oil is hot, but do not smoke since smoking changes the composition of the food and imparts a burnt taste while it cooks the food normally. The rich flavour of risotto is due to olive oil while remaining light and healthy.
• Add one chopped onion and saute it until translucent. That should take 3-4 minutes.
• The onion is what the flavour of the risotto is based upon; when it's saut ed slowly like that, it allows the natural sweetness of the onion and doesn't burn. Stir often so it cooks through.
• Add the other 200 gms of sliced mushrooms to the pan with the onion.
• Cook for 5-7 minutes or until they are soft and brown. Mushrooms will release moisture while cooking, giving them a deep savoury flavour.
• Stir occasionally to get equal browning. Mushrooms have a meaty texture that goes well with the creaminess produced by rice. Now that the mushrooms are cooked, it is time to put the cleaned and rinsed Arborio rice in this pan. Stir well to coat the rice with oil, onions, and mushrooms. Then, with constant stirring, continue cooking the rice for 2-3 minutes until the rice grains become translucent at the edges. Toasting the rice in this way gives out its flavours and helps it absorb the liquid better.
• Add 150 ml white wine to the pan.
• Stir the mixture constantly until the rice well absorbs the wine. White wine brings acidity and depth of flavour to the dish. Constant stirring prevents rice from sticking inside the pan, and wine enters the rice grains uniformly.
• Gradually add the vegetable broth into the pan one ladle at a time, about 1/2 cup per ladle, with constant stirring and letting the rice absorb the liquid before you add another ladle. It should take about 20-25 minutes.
• You add the broth gradually so that the starch of the rice is slowly released, which is the constituent responsible for the creaminess people expect to find in risotto. The secret is patience- let the liquid be absorbed entirely with each addition. After about 20-25 minutes, Risotto should be creamy with cooked but firm-to-the-bite (al dente) rice. If the rice appears too dry, add a small amount of broth and stir it into the risotto until it reaches the right texture.
• The risotto is now cooked to the point where it is at a stage where it can be tasted and seasoning adjusted as required.
• Remove the pan from the heat source, stir in 50 gms grated Parmesan cheese and give the risotto its final seasoning with salt and pepper to taste. This Parmesan contributes intense depth in flavour to the risotto, mainly because of the savoury umami contrasted with earthy undertones as presented by the mushrooms and sweet and fruity flavours that emanate from the wine.
• Your risotto is now ready to be served.
• Spoon your risotto onto the plates and garnish it with freshly chopped parsley. That's where the pop of colour and refreshing notes from the parsley will balance out the dish's richness. Serve immediately and enjoy the best texture and flavour. Or, you may sprinkle a little extra Parmesan cheese on top if you wish to do that.