Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. For our recipe, we use Arborio and have added chicken and broccoli, but you can add any light meat or seafood or vegetables. We use entirely stock but some prefer a mix of white wine and stock.
3 tablespoons olive oil
3 tablespoons butter
2-3 cups arborio rice
2 large yellow onions
1/2 lb oyster mushrooms, chopped
2-3 quarts chicken stock
1 cup grated parmesan
chopped cooked chicken
sauté onions in butter and olive oil until translucent (about 10 minutes) in a heavy bottom pan.
add rice, sauté for 5 minutes.
add mushrooms, sauté for 2-3 minutes.
then add liquid: add 1-2 cups of chicken stock and stir; once that's absorbed, add another 1-2 cups (or so) of stock, and stir. (be sure it doesn’t stick to the bottom of the pan or burn.)
continue the process of adding liquid several times until the rice essentially doesn’t absorb any more stock, which is about 30 minutes.
you know the risotto is done when it has a creamy (not mushy) texture
a note about mushiness -- this comes from over-stirring.
Add cooked chicken, broccoli and parmesan just before serving, and stir.
garnish with more grated parmesan