That's what risotto is. You just add some seasonings beforehand too.
Throw mushrooms and oil into pot, saute for about 2 minutes, until mushrooms lose spongy texture.
Add onion+more oil, sliced thin enough to be almost dissolved by the time the you serve.
Cook about 3-5 minutes, you're not carmelizing, you're just getting as much liquid into the mix as possible.
Add risotto rice, cook 1-3 minutes, until the rice starts to turn translucent on the edges. Keep scraping the bottom so nothing burns to it.
Add white cooking wine and broth. This is literally the only recipe I can tolerate canned broth. IDK why but the salt doesn't ruin this like it does most things. You need enough of both to cover everything to a depth of ~1/2 inch.
Personally I do all the above in a pressure cooker with the lid off, then put the lid on and cook for 6 minutes on high, but if you cook it down on a stove top, it'll be 10-20 minutes depending on factors.
Immediately remove from heat. Add a splash of heavy cream+miso paste+parm+nutritional yeast+whatever other seasonings you like. Increase parm if you need to thicken it even more.
It'll seem a little too soupy at first, but starches and the mix you just added will make it thicken as it cools.
Takes 10-20 minutes if you use a pressure cooker, otherwise 25-30.
Serve while hot, it congeals when it gets to room temp.
edit: Honestly making good rice without a rice maker requires more skill than this. I fuck up rice more than I don't. I've never fucked up risoto in a way that couldn't be fixed.
That's fine, you can just chop half an onion if you're using about 1 cup rice. Some people omit it entirely. The mushrooms are optional or can be replaced by anything else too.
If you omit both, you've still got a creamy seasoned rice that's pretty good.
I usually use a a few cloves of minced garlic with the onion.
deleted by creator
deleted by creator
Yeah, you just whip up a quick side like risotto or stirfried veggies or something with eggs and then there's enough for everyone.
Unless they're literally showing up the moment you're sitting down, not having enough food is a cop out.
deleted by creator
That's what risotto is. You just add some seasonings beforehand too.
Throw mushrooms and oil into pot, saute for about 2 minutes, until mushrooms lose spongy texture.
Add onion+more oil, sliced thin enough to be almost dissolved by the time the you serve.
Cook about 3-5 minutes, you're not carmelizing, you're just getting as much liquid into the mix as possible.
Add risotto rice, cook 1-3 minutes, until the rice starts to turn translucent on the edges. Keep scraping the bottom so nothing burns to it.
Add white cooking wine and broth. This is literally the only recipe I can tolerate canned broth. IDK why but the salt doesn't ruin this like it does most things. You need enough of both to cover everything to a depth of ~1/2 inch.
Personally I do all the above in a pressure cooker with the lid off, then put the lid on and cook for 6 minutes on high, but if you cook it down on a stove top, it'll be 10-20 minutes depending on factors.
Immediately remove from heat. Add a splash of heavy cream+miso paste+parm+nutritional yeast+whatever other seasonings you like. Increase parm if you need to thicken it even more.
It'll seem a little too soupy at first, but starches and the mix you just added will make it thicken as it cools.
Takes 10-20 minutes if you use a pressure cooker, otherwise 25-30.
Serve while hot, it congeals when it gets to room temp.
edit: Honestly making good rice without a rice maker requires more skill than this. I fuck up rice more than I don't. I've never fucked up risoto in a way that couldn't be fixed.
deleted by creator
Instead of throwing 2 things into a pot, you're throwing 5 things into a pot and occasionally stirring.
deleted by creator
That's fine, you can just chop half an onion if you're using about 1 cup rice. Some people omit it entirely. The mushrooms are optional or can be replaced by anything else too.
If you omit both, you've still got a creamy seasoned rice that's pretty good.
I usually use a a few cloves of minced garlic with the onion.