david's bella risotto

Name: David's Bella Risotto
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cup(s) arborio rice; 5-6 cup(s) chicken or beef base; 1/2 pound(s) baby portebello mushrooms; 1/3 stick(s) butter, unsalted; - red or black pepper to taste; - no added salt

(2 RATINGS)

21 Pinches 7 Photos

David Kuhlmann

Holstein, IA

Updated on Jan 26, 2015

This dish is done open skillet on low heat, enough to simmer. Please make sure you only use Arborio rice for this dish. Regular rice doesn't have the same texture or starch that makes this dish so special. Use beef base for red meats and chicken base for white meats. Base is so much better than bouillon or broth for this dish. But, yes you can substitute bullion for the base. One Bouillon cube per cup of water. When done, Risotto is creamy, not dry or wet. If too wet cook a bit longer. Be careful not to over cook, it will be mushy. Too dry add more stock. Bon Appetite!

Rate

prep time 10 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 cups arborio rice
5-6 cups chicken or beef base
1/2 pound baby portebello mushrooms
1/3 stick butter, unsalted
- red or black pepper to taste
- no added salt

How To Make david's bella risotto

Step 1

In a large Wok type skillet melt butter and add the Arborio rice on low heat until the rice absorbs the butter. Slice the baby Portabellas

Step 2

Once the butter is absorbed into the rice and the pan is sizzling, add 1/2 - 1/3 cup of base mixture. Continue to add base only after the previous base has been absorbed into the rice.
Step 3

After about 2 1/2 cups of base has been absorbed into the Arborio rice add the sliced Portabella's and 1 cup of the base to the mix as well as the pepper. I don't add any salt because the base has plenty!
Step 4

After the previous 1 cup of base has been absorbed, test the rice for doneness. Continue to add 1/2 - 1/3 cup of base at a time until desired texture is reached. Test texture after every time the previous base is added and absorbed. Every time you add the base you need to allow it time to absorb into the rice. This is a must so you don't have soggy Risotto. The texture should be creamy and not al dente.
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