The basic recipe for the risotto is is from April's Everyday Food. It's a bit time consuming and you have to prep everything before you start, but the dish turned out really well and was easy. If it's so easy, what's the problem? Every person Gordon Ramsay has ever met in either Kitchen Nightmares in England or the US or Hell's Kitchen has been unable to produce a risotto that has passed Gordon's taste test. Maybe mine wouldn't either!!
Here's the recipe:
2 cans (14.5oz each) reduced sodium chicken broth
4 tablespoons butter
1 medium onion, minced
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan.
1lb mushrooms, sliced and sauteed
1 cup frozen peas
In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
In a large saucepan, heat 2 tablespoons butter over medium heat. Add onion and season with salt and pepper. Cook stirring occasionally until tender, about 5 minutes. Add rice; cook, stirring frequently, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 - 2 minutes.
Add 2 cups of broth. Simmer over medium-low stirring occasionally,until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed,** about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. (I didn't need all the broth - I added the first 2 cups and then 1 cup more and that was fine)
**Meanwhile, saute the mushrooms in some butter and then add them to the risotto after you have added the last cup of broth. Add the frozen peas at this time also. After stirring for about 1 minute, the risotto should be almost ready.
Remove pan from heat. Stir in Parmesan and butter, serve.
I thought it turned out well. Not mushy and not undercooked. I did not move away from the saucepan at any time during the process though. So don't wander off and start watching the Gilmore Girls or anything like that!!