I love a good risotto recipe. Funny thing about making this recipe for me is I am so used to making huge batches at work! It was funny to make this in a normal sized pot.
1/4 onion, minced
2 cloves garlic, minced
1 1/2 cups arborio rice
2 sprigs thyme
2 tsp balsamic vinegar
4 cups stock *see notes
3 cups crimini mushrooms, sliced
1/4 cup coconut milk
2 Tbsp powdered parmesan
1 lemon, zest
6 basil leaves, finely sliced
1 1/2 cups arugula
cheese for garnish
Heat pot with small amount of oil. Add onion and garlic and cook for 2 minutes until fragrant and onions are translucent. Add rice and thyme and cook for a minutes. Add vinegar and cook until liquid is gone. Lower heat to a medium low and add 1/4 cup of stock. Stir and cook until the rice as absorbed most of the liquid before adding in more stock. Continue adding stock a 1/4 cup at a time until all the stock is gone. This gives you the best texture for your end result, you'll get a nice creamy risotto. Make sure you are stirring often so it doesn't catch on the bottom of the pan.
Once you are at the stage when you are adding in your last 1/2 cup of stock heat a skillet on high with small amount of oil. Add mushrooms and season with salt and pepper. Cook for 2 minutes until mushrooms are lightly coloured and fully cooked. Set aside once cooked.
Once all stock has been added to risotto add coconut milk, parmesan and lemon zest. Let cook for 2 minutes. Season to taste with salt and pepper. Right before serving stir in cooked mushrooms and basil.
Plate neatly and garnish with arugula and shaved cheese! Either fresh parmesan or mozzarella works.
Ensure to taste risotto once you add your last amount of stock to ensure it is fully cooked. Since some of the stock gets evaporated while you are cooking you may need a little less or tiny bit more! This is also why you use more stock than you would normally need for rice cooking.
Stock: I like to use chicken stock for a bit more flavour but you can use vegetable stock to keep it vegetarian.