Mushroom Risotto

Mushroom Risotto

1 large onion chopped( I like a red onion- but this will bleed into the rice, shallots are delicious as well)
1 lb of mushrooms, sliced
a small amount of oil ( I use grape seed)
1 red bell pepper, diced
2 cups of risotto rice ( I use arborio)
2 cloves of garlic, crushed
7 cups of broth, either chicken or vegetable ( rice:liquid ratio should be 1:3 1/2 )
seasoning

Method

Gently fry the onions and garlic over a medium heat until soft , add the pepper and mushrooms for another 2 minutes, then add the rice. Do not rinse the rice, as that releases the starch, and we want the starch for risotto.

Once the rice has had a few minutes to cook in the oil, start adding the liquid a cup at a time, each time it is absorbed, add more until all the liquid is added.