1 1/2 cup Italian style rice,
1 cup mushrooms, quartered,
1 tablespoon butter,
2 tablespoons extra virgin olive oil,
1/2 small onion, chopped,
2 garlic cloves, chopped,
8 asparagus spears, cut to 1-inch pieces,
1 1/2 cups brown beef stock,
grated Parmesan cheese as needed,
salt and pepper to taste, chopped parsley.
Recipe: Rinse the rice and boil it until slightly underdone. Strain it and wash it with cold water. Let it sit until you are ready to use it. In a large skillet, heat the butter and olive oil and saute the garlic and onion for 3 minutes. Add the quartered mushrooms and sliced asparagus, and keep sauteeing for another 6-7 minutes or until the mushrooms are cooked enough. Add the boiled rice (must be slightly underboiled for this cooking method) and stir. When the rice start sticking to the bottom of the skillet, add the brown beef stock and stir again. Cook the risotto until the beef stock is absorbed by the rice and then taste the rice. By then it should be cooked completely. If not, add some more stock and cook it for a few more minutes. Season with salt and pepper and add the chopped parsley and Parmesan cheese.
If you are using beef stock from powder or a cube, make sure you have tasted the risotto before you add any more salt to it. This might not be the original Italian risotto recipe, but that is how the restaurant professionals are making it.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.