Simplified Mushroom Risotto

Ingredients:
4 cups broth
1 small onion, minced
2 cups of mushrooms
1 cup arborio rice
1 T balsamic vinegar
2 T parmesan cheese

Notes:
– You can use any broth or stock you like, mushroom is great, but any stock you have on hand will work fine.
– For the onion, you can use scallions or shallots too. Feel free to toss some garlic in there, if you like.
– The mushrooms can be any variety or a mix. Feel free to go up to 3 cups, too, if you want.
– You can use regular long-grain rice as well. Not quite the same, but definitely cheaper.
– The balsamic is optional. It lifts the flavors, but if you don’t have it around, just skip it.
— Parmesan is also optional, if you want to make it vegan or just don’t like cheese.
— I like to add just a pinch of nutmeg to the mushrooms as they’re cooking. It enhances their flavor and is nice if you have it on hand.

Instructions:
Heat the broth in a saucepan. Keep it at a simmer.

Melt some butter in a large deep pan or another heavy saucepot. sauté the onion until soft (if using garlic, add it last or it will burn).

Add the mushrooms (and optional nutmeg) and sauté until they darken and start releasing their liquid.

Add the uncooked rice and stir to coat with the vegetables for about a minute. Add the vinegar and stir until it’s evaporated.

Time to start the tedious part!

Ladle about a cup of the broth into the pan and keep stirring until it’s been absorbed (about 5 minutes).

Repeat this process with 1/2 a cup at a time until the rice is plump and no longer chalky in the center. It looks like rice pudding and should take about 30 minutes.

Add the final broth and now’s the time to add the parmesan. Give it another stir and once the broth is absorbed, you’re done!

Here’s my little cheat:
Standing and stirring for a half hour straight is no fun, unless you want to just chill and drink something nice and relax, that’s cool, too.
If you want to do other things (make a salad to go with it, etc) you can put a whole cup of broth, maybe a bit more, in the pan at a time and just let it simmer, stirring every couple of minutes.
The texture won’t be /quite/ the same, but it will still come out marvelous.

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