Mushroom risotto that I made yesterday
1 onion
2 cloves garlic
1 package of mushrooms (or more depending on taste)
1 cup arborio rice (risotto rice)
4 cups chicken or vegetable stock
1/8 cup olive oil (or more as needed for sauteing)
salt & pepper
balsamic vinegar to taste (1/8 cup I'm thinking)
optional:
1 chicken breast, cut into smallish pieces
other vegetables or meats or other 'big' ingredients
1/4 Parmesan cheese for topping (or adding at the end)
Dice the onion, slice the mushrooms, mince the garlic and throw into a pot with the olive oil over medium-high heat (optionally, throw the chicken and/or other 'big' ingredients). Saute until the mushrooms are wilted and the onions are changing color adding in salt & pepper to taste. Throw in the arborio rice & balsamic vinegar and let it saute for a minute or two. Add one cup of the stock and lower the heat to medium (to keep a mild bubbling). Stir occasionally. When the liquid is mostly absorbed by the rice, add another cup of the stock. Repeat until all the stock is gone. If you want, you can add a 1/4 cup of Parmesan cheese at the end to melt it into the sauce. Let it cool a little before serving, because this is basically boiling.
Its a fairly easy recipe, it just takes some time. Usually somewhere between 30-45 minutes. Its also easily modifiable. You can add, remove or change any ingredients at the start (sometimes I'll do spinach as well). This recipe serves about 4 meals, but sometimes when I'm really hungry its only good for 2
Refrigerates and reheats very well IMO.