What to expect when cooking risotto for the first time? Most of us would probably feel very hesitant or even scared! Too many negative ideas crossed my mind. Regardless, I still went for it because the way to learning is to try. The stirring process was intense, both arms were constantly in motion and working really hard, almost half an hour of stirring, that was. Cooking this recipe does require full attention as the saying goes “everyone waits for risotto and risotto wait for no one”!
1 St. Agur Blue cheese
1 bowl grated Parmigiano cheese
1 medium size white onion, diced or minced
2 cloves garlic, crushed
1-litre chicken or beef stock
300g risotto rice (Arborio rice)
1 tbsp extra virgin olive oil
1 knob unsalted butter
1 cup porcini mushrooms, soaked in water for 30 mins
Cooking time: 18-20 minutes
Before you start cooking, make sure everything is ready, especially the stock/broth. I was really nervous I checked the ingredients a hundred times!
The first step is to saute the onion in extra virgin oil with butter until it’s translucent. Add the garlic, mushroom, and rice. Stir it well until the rice is coated in oil. Add in a whole lot of grated parmesan cheese to achieve that creamy silkiness texture.
The stock is added one ladle at a time. Let the rice simmer and absorb the stock then add another ladle full. Repeat this process until you have used up all the stock. Risotto is all about the skill and definitely a waiting game but actually not that difficult to make.
15 minutes later: At this point, the rice is almost done. Taste the rice to check how far it is cooked. Add more stock and cook for a few more minutes. Sprinkle the grated parmesan and big chunks of blue cheese on top. Serve ASAP!
If you have done this, give yourself a pat on the back! I cooked this last week and now, I’m extremely hungry for risotto!