Risotto is rice, I don’t understand why so many people find it difficult to cook, granted a great risotto is truly transcendent, but only an okay risotto is still pretty good. The one trick I’ve found to making at least a very good risotto, is to quickly toast the grains in olive oil for all of a minute or two before adding the water.
5 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek
2 garlic cloves, minced
1 clove shallot
1 cup dried morels
2 pounds unshelled fava beans
2 cups Arborio rice
2 tablespoons sun-dried tomato paste
1 cup white wine (dry is better)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup sliced green onions
3/4 cup grated fresh Romano cheese
So the quick and the easy. Olive oil bottom of your stock pot. Throw in your rice first, and stir a bit to coat the grains. When you see a little sweat appear / bead on the grains, add your garlic, shallots, onions and leeks. Slowly pour in a stir the wine. Followed by the tomato paste. Add in the stock 1 cup at a time until it is almost evaporated out, then add another cup, and another. You don’t want the risotto to boil, but you do want it hot enough to evaporate relatively quickly, just before a full boil. Total cook time should be about 20 minutes for the dish, so if you still have stock left over it’s okay.
Mushrooms and beans? Depending upon whether or not they are fresh, regardless you should boil or steam them separately from the risotto for at least one minute, strain and toss in to the finished dish when done.