Risotto A Go-Go

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6 servings Easy
8 Ratings 

Ingredients (9)

  • 1.5 cups Aburrio Rice, rinsed
  • 4 Cups Chicken Broth
  • 4 Tablespoons Butter
  • 1/2 Chopped Onion (though shallots are better)
  • 1/2 Cup white wine
  • Grated parmesan cheese
  • 8 Oz Dried Porcini Mushrooms, re-constituted
  • 8 Oz Dried Shitake Mushrooms, re-constituted
  • 1/3 Cup Chopped Almonds, Toasted
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Risotto A Go-Go

All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or two. The beauty of this dish is that whatever you have on hand will taste fantastic. The recipe below uses dried mushrooms and toasted almonds.


  1. 1Put the rice in a bowl and pour water in. Drain the water and do it again a few times to get all the rice dust off. Set aside.
  2. 2Bring broth to a boil and then reduce heat to low and let simmer.
  3. 3On high heat, melt butter in a large, deep frying pan and add the onion (or shallots). Cook for 4 or 5 min until onion is soft.
  4. 4Add the drained rice to pan and stir so the butter can coat the rice. Two minutes.
  5. 5Add the white wine (optional, but recommended) and cook on high until the alcohol has burned off – about 2-3 min. Then turn heat to low-medium.
  6. 6Add broth 1/3 cup (or so, no need to measure) at a time and continue stirring.
  7. 7Add the mushrooms to the rice mixture and stir them in.
  8. 8In the meantime, add mushrooms to a large bowl of hot water and let it reconstitute. Take mushrooms out, drain them, and chop them into about one inch chunks. Pour about 1.5 cups of the mushroom water into the sauce pan with the broth.
  9. 9In the meantime #2, take chopped almonds and toast them in a frying pan, constantly moving them around until lightly browned. Brown to taste. :-)
  10. 10When the rice is tender, turn heat to the lowest setting and stir in the cheese.
  11. 11Scoop the risotto onto the plate and sprinkle some toasted almonds on top. Eat.
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