Cook Risotto Like an Italian in 20 Minutes!

Risotto with Mushrooms (for 1 serving)

Ingredients:

100 grams of risotto rice (preferably Arborio)
5 tablespoons olive oil
1 small red onion or shallot (chopped)
10 to 15 thin slices of leek
100 grams of brown mushrooms (chopped)
3 to 4 cups chicken stock (if needed, diluted with 1 cup water)
20 grams of butter
Salt and pepper to taste
1 cup white wine
Between ½ to 1 cup Pecorino Romano cheese (depending on desired consistency)
Some fresh parsley for garnish
Cooking Steps:

In a pan, heat the olive oil over low heat; sauté the onion (or shallot) and leek for 3 minutes.
Add the risotto rice and continue sautéing for another 3 minutes until slightly translucent.
Add the mushrooms and sauté for 3 minutes; then cover the pan to let the mushrooms release their water.
Bring the chicken stock to a boil in a pot (if thick, dilute with water) and gradually add it to the rice. Continue patiently until the rice reaches a soft, creamy texture (about 20-25 minutes).
Finally, add the butter and white wine to evaporate the alcohol; then mix in the cheese and garnish with parsley.
Important Notes:

Always cook on low heat.
It’s recommended to use shallots instead of onions for a milder flavor.
Never rinse the risotto rice; its starch is essential for the creamy texture.
Keep the chicken stock warm to avoid interrupting the cooking process.
Adding the stock gradually requires patience and care.