Romantic Risotto
CosyRomanticProductiveWinter Warmth

Romantic Risotto

By Moodie Chef

Risotto is essentially love in rice form. It requires your full attention and rewards patience. You cannot rush it or walk away from it. You stand at the stove, you add stock one ladle at a time, you stir, and at the end you have something genuinely beautiful that you made with your own hands.

This is the recipe for an evening when you want to actually cook, not just assemble. Put on something good to listen to, pour yourself a glass of whatever white wine you are using in the risotto, and enjoy the process.

VIBE CHECK

Set the mood

Julie and Julia

Julie and Julia

Prime Video Watch now →

Risotto requires your full attention and rewards patience. Julie and Julia gets this: cooking as devotion, as joy, as the most romantic act there is.

Ingredients

  • 300g arborio rice
  • 1 litre hot chicken or vegetable stock
  • 250g mixed mushrooms, sliced
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 125ml dry white wine
  • 60g parmesan, finely grated
  • 2 tbsp butter
  • Olive oil
  • Fresh thyme
  • Salt and pepper

Instructions

  1. Heat olive oil in a wide, heavy pan over medium heat. Saute shallot and garlic for 2 to 3 minutes until soft.
  2. Add arborio rice and stir for 2 minutes until the edges look translucent.
  3. Pour in white wine and stir until absorbed.
  4. Add hot stock one ladle at a time, stirring constantly and waiting for each addition to absorb before adding the next. This takes about 20 minutes.
  5. Meanwhile, saute mushrooms in butter with fresh thyme in a separate pan until golden.
  6. When the rice is al dente and the risotto is creamy, fold in the mushrooms and stir in the parmesan and remaining butter.
  7. Season to taste and serve immediately.

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