My Favourite Risotto

Back in the '80s, my favourite cookbook was called "The New Basics" and still my go to reference for making risotto, a dish also very popular back then. I kind of wing it when making risotto depending on what I have in my cupboard. You can add frozen peas at the end or shrimp. My sister makes a mean pumpkin risotto! Be creative.

I decided to use some dried morel mushrooms I had picked in the woods a few years back.

I reconstituted a handful of mushrooms in a cup of boiling water and let them soak about 15 minutes. (The broth is very dark and flavourful!) Set it aside.

In a heavy bottomed pot on medium heat, soften (about) a cup of chopped onion in 3 tablespoons of olive oil till they're soft.

Then add 2 cups of uncooked Arborio rice and stir it around for a few minutes. Add hot chicken stock (simmering in another pot) by the cup into the rice and stir until absorbed. Keep doing this in steps, cup by cup. You should start with about 5-6 cups of liquid and add it until it's all gone.

 Meanwhile, grate 1/3 cup of Parmesan cheese and set aside.

Once all the chicken stock is absorbed, add the mushroom liquid and mushrooms to the risotto and stir until it's nearly all absorbed. Stir in the Parmesan, add salt and pepper. I sometimes add a shot of white wine near the end as well.

It's incredibly yummy and a great dinner on a winter's eve. I was once told by an Italian that the best way to eat risotto is to eat around the edges first, so that when you get to the middle, it's still warm.