J-My33's Fooding Diary: Italian

Mushroom & Ham Risotto

Honestly, I found the recipe from google-ing a few youtube and blogs, most of the youtube files show us how to make basic Risotto, which is plain.
Some say we can add ingredient as we like. So, we'll have Mushroom & Ham Risotto today! ^^

Here are the ingredient:

1. Calrose Rice - The soul of Risotto

We are supposed to use Italian rice,

However, it's not easy to find Italian Rice in Malaysia,

So I use Calrose (Japanese) Rice instead.

2. White Wine

Can't go without wine when you're making Italian dish ^^

Actually u only need 1 glass of white wine

However, open up a whole bottle just to have 1 glass for the dish??!
That's too waste!!
So I bought a small bottle that matches a glass instead ;p

3. Chicken Broth

U gotta have chicken broth for making Risotto

However, that's too troublesome to make simple lunch for two

So I have Maggi chicken stock instead

So prepare them in 4 separate bowl/cup

Cos u gonna need to pour them in later proportionally

4. Parmesan Cheese
How can Italian food goes without cheese??!

Traditionally you gotta grate cube parmesan cheese
But I'm just too lazy to grate them when you can get readily grated packet so easily ;p

5. Butter
We don't have bread for breaky every morning.
So buying a "brick" of butter is obviously not practical in our family

So I have small packets of butter instead.
Today we need only 4 of these

6. Onion
Just dice it!!

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The above are all the basic making of Risotto!
The below you can change according to individual preference.
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Mushroom & Ham

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THE MAKING

Step 1
Now, bare in mind that mushroom have it's own moist when cooked

So you gotta fried it before adding them to your risotto
At the same time, lazy me just have the ham baked in the oven
*forgot to shot a photo in the oven

Step 2, 3,4

Fried Onion till it fragranced with Olive Oil;

Add Calrose Rice;

Add wine

Step 5
When the wine are fully absorbed, add chicken broth

*ONE BOWL/CUP AT A TIME

each time you add a cup of chicken broth,
make sure you stir the pan till all the moist are fully absorb
If you r not sure it Risotto will taste too salty
You can always add only water at the 3rd or 4th cup

Now,
See, after the 3rd cup of broth, the rice are about 75% cooked

So keep up the good job! STIR!!!!

At this stage it has took me for about 15~20 minutes of stirring

Step 6
After 4th cup of chicken broth,
when you see the moist are mostly been absorb in the rice
Add butter

Butter will make your risotto having the CREAMY texture