And this works.....
1 volume of Carnaroli or Arborio rice... to
3 volumes of good stock... NO MORE
chop up some garlic and an onion or a shallot or two and sweat 'em out.
Add the stock and bring to a boil. Turn heat down immediately and simmer for 15 minutes. Leave the pot sitting for at least 5 minutes.Check the seasoning.
Check the rice is cooked as you want. Give it a stir; add some freshly grated parmesan and it should be perfect... it was for us last night.
I grabbed a bag of huge lumps of Porcini/Ceps from the freezer and put them straight into a pan as the instructions said, without any added oil or butter until all the moisture had evaporated. I even put them into a non-stick pan but still they stuck. Dried and rehydrated mushrooms will always be best. Then I added some olive oil and a small clove of peeled garlic and a handful of finely chopped parsley.
I served the mushrooms beside the risotto rice and sprinkled some freshly grated parmesan on the rice.
Bloody great. It was and none of this standing there for forty minutes stirring it until yer arm goes numb....
Aurèle said this is how the Italians do it, and he should know, his parents emigrated here from Italy in 1919, and that was the cooking he was brought up with...
Mijoter....(the best word in the French language...)