I finally made my first Risotto 🙌 One more off the culinary bucket list! I really don't know what took me so long. Wait, actually I do know - risotto is the husband's forte so I've been quite content staying in the shadows whilst he dishes out plate after plate of this sublime and luxurious Italian staple. All I have to bring to the table is my appetite so you can understand the lack of initiative 😁

At home we (and by "we" I mean "he" 😝) routinely make 4 different kinds of risotto - Butternut Squash and Sage, Mushroom and Pea, Roasted Beetroot and Basil Pesto-Asparagus Risotto. I got him to guest post the Roasted Beetroot Risotto a while ago (you should check it out if you already haven't). This Mushroom and Pea Risotto is another family favourite and features frequently as a weekend special. 

I was wondering what to post next on the blog and noticed a bag of arborio rice in the pantry. We always have white wine and parmesan cheese at home and I also happened to have white button mushrooms and frozen peas so all I did was pick up a couple more varieties of mushrooms from the vegetable market. I got shiitake, enoki and King Oyster mushrooms in addition to the white button mushrooms to star in my risotto. 

I'll admit I underestimated the muscle power it required for the constant stirring of the risotto. The husband did step in to help me out. Make no mistake, you HAVE to stir to bring out the creaminess that comes from the starch generated when grains of rice rub against each other. But I'd say making risotto is not difficult to master. Getting the flavour right is fairly easy but getting the consistency right is another matter. If you add too much stock at a time and don't allow the rice to completely absorb the liquid, then you will have a runny mess. If you don't add enough liquid or you allow the rice to cook longer once the liquid is absorbed, then you will have a blob of clumpy risotto which is ugh. 

The risotto turned out rich, creamy and utterly delicious so I think I may just hijack the title of risotto-maker from my husband henceforth (no I'm kidding, I won't!). I think I'll let him do all the hard work and I'll just sit back and enjoy 😛

Here is the recipe folks. Note that this recipe serves two people while the Roasted Beetroot Risotto on the blog serves three Depending on how many servings you need to make, you can consult either recipe.