Its important to keep the water warm while cooking the risotto. Apart from that, it’s fairly easy to make and tastes best when you eat it fresh.
By Pallavi Gupta
Typically you would use some kind of a stock for making risotto, but I made a mixture of water and lavender salt for this recipe. You don’t have to use lavender salt if you don’t have it handy – any kind of stock or even plain water with a little bit of salt and any kind of dried herb would be just as good. Its important though to keep the water warm while cooking the risotto. Apart from that, it’s fairly easy to make and tastes best when you eat it fresh.
- 1 cup arborio rice
- 3 cups water seasoned with 1 tsp of lavender salt (can be substituted with vegetable stock)
- 2 tbsp cream
- 1 cup sliced mushrooms – a mix of button and shitake
- 3 shallots, sliced
- 1 leek, cut into small pieces
- 2 cloves of garlic, sliced
- 1 tbsp olive oil
- 1 tsp butter
- ¼ cup grated parmigiano reggiano
- crushed black pepper
- Warm up water medium heat the water (with lavender salt). Once it starts simmering, turn the heat to low.
- In a wide sauce pan , heat the olive oil. Add shallots and leeks and cook till the veggies become soft.
- Add mushrooms and cook till all the liquid (released by the mushrooms) is evaporated and they start browning up.
- Add a little bit of salt and black pepper.
- Add the rice and stir till everything in the pan is mixed well.
- Start by adding 1 ladle full of liquid. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of liquid, stirring – allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
- Continue with step 5 till all the liquid is absorbed completely. Taste the rice at this point to make sure that its cooked through.
- Add cream and continue to cook for about 30 seconds.
- Turn the heat off and finally add in the butter and cheese.
- Stir and serve immediately.