My friend Mark gave me the recipe for this lovely risotto. It is the first one I have ever made, and I am hooked.
You will need a covered frying pan (not cast iron), and a very comfortable stirring spoon.
Step 1: The List of Characters
Assemble and prepare the following ingredients. Make sure you have them all ready as once you start cooking this dish, there is no time to stop.
2 Chicken thighs (optional; this can be meatless)
Mushrooms (I used button, crimini, shitake or portobello, and oyster)
6 to 10 shallots
4 tbsp butter ((only butter, not margarine, not unsalted butter, just real full-fat salted butter)
1 cup carnarolli or arborio rice
Nutty Sherry ie Amontillado
Step 2: The Opening Sequence
Heat the olive oil, then add the meat (if using), shallots, and onion.
Burn them to the bottom of the pan. This is why you just can't use cast iron; it won't release the burned onions.
Step 3: The Plot
Deglaze the pan with the sherry, then stir in the spices.
Add the mushrooms, butter, green onion.
Put the lid on the mushrooms and let them enjoy a short sweat.
Step 4: The Denouement
Lift the lid, add the rice; stir it in and let it sit. You want to shock the rice with the heat.
Start stirring. Keep the rice moving round and round the pan, then pour in a little stock. It should look like the stock comes up under the rice, but doesn't cover it.
As the stock cooks off, the consistency of the risotto thickens, Add more stock before the mixture becomes too dry.
You need to sample the rice periodically. When it no longer crunches between your teeth, it's just about ready. Stop adding stock and cook off the excess.
Keep stirring until it's is quite thick.
Step 5: The Conclusion
The risotto is almost ready to serve. Crumble a little goat cheese and walnuts on top, then present it on a flat plate for optimal effect.
This dish tastes even better than it smells!