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Some time ago, we received a bottle of white wine from my mother in law. My partner opened it and drank it a bit but then he couldn't finish it all. Of course, it'd take some time to finish it by himself otherwise he would have got drunk. I dont really drink alcohol, glass of wine is enough for me, so I cant be any help. But then I realized that I can cook with it so I chose to make risotto, one of the famous and delicious Italian dishes. I've been wanting to make risotto but I really dont want to open a bottle of wine just to use a little bit. This has been the reason why I never try to cook risotto by myself yet I'm a big fan of risotto.

This was my first time making risotto and I could say that I did a good job. The taste was good and my partner also approved it. The original recipe is from here. I rewrote it below for you with the measurement by weight. It's useful for those who dont have measuring cups :-)

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Mushroom Risotto

Yield: 4-5 portions

Ingredients

1.5 liters vegetable broth
2 tbsp olive oil
2 shallots, finely chopped
125 ml dry white wine
300 gr arborio rice
200 gr portobello mushroom, cut into chunks
250 gr button mushroom, cut into chunks
2 chives, chopped
4 tbsp unsalted butter
Parmiggiano Regiano - Parmesan cheese, to sprinkle
parsley (optional), to sprinkle

Directions

In a sauce pan, warm up the vegetable broth, set aside.
In a pan, stir-fry the mushrooms until they turn soft. Discard the juice and set aside.
In a casserole dish, heat the olive oil over medium-high heat and stir-fry the shallot until fragrant. Add in the rice, stir until all the rice are coated with oil. Continue cooking until the rice turn slightly golden brown.
Pour in the white wine, cook until the rice absorb all the whine then add in the vegetable broth 1/2 cup at a time, continue cooking for about +/- 20 minutes or until the rice turn al dente.
Remove the casserole from the heat, add in the cooked mushrooms, chopped chives and unsalted butter, mix well.
Sprinkle with Parmesan cheese and parsley to your taste.

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At the beginning, I thought it would be enough for my partner and I but this recipe is actually enough for 4-5 persons. It was too much for us. That's okay. That means I dont need to cook tomorrow. I dont mind to eat risotto again because it's delicious, like the Italian says: che buono, which means yummy. If you haven't tried risotto before, I recommend you to make this at home and try this recipe. I am sure you will like it ;-)

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