Last night we had risotto again…yummy.
1 1/2 cups of arborio rice
2 tbsp olive oil
½ onion, chopped
5 sun-dried tomatoes, in olive oil, chopped
5 mushrooms, chopped
1 to 2 tbsp garlic (depending on how much you like)
5 cups chicken stock, homemade or low sodium boxed
½ cup grated parmesan cheese
½ cup grated Gruyere cheese
½ cup Gouda cheese
In a pot, heat up the chicken stock until simmering, turn medium low heat. In a deep pan, melt the butter and olive oil. Add onions and cook till translucent. Add the rice and sautéed for 1 to 2 minutes. Add 1 ladle of the chicken stock and stir the rice continuously until the liquid has been absorbed. Repeat 2 times with the chicken stock. On the third, add the tomatoes, mushrooms and garlic, and a ladle of the stock. Stir until the chicken stock has evaporated. Continue until all stock has been used/absorbed. This should take approximately 20 - 25 minutes. The rice will become very creamy. Add the cheeses at the very end and fold into the rice.