the stock in a pot and bring to a simmering state.
In another pot, heat
the olive oil and sauté the onion sand garlic until soft but be careful
not to burn the garlic.
Add the Arborio rice and allow the rice to
absorb the oil and become slightly translucent.
Add the red wine and
vinegar and allow the rice to totally absorb the liquid.
adding the stock, one ladle at a time, stirring occasionally to prevent
the rice from sticking.
Do not try and rush this, this process takes
about 20 minutes or more.
Taste the rice at this point, it must be soft,
but have a little resistance in the middle, allow any liquid that is
still left on the rice to cook away.
Add the butter and cheese and stir.
Season with salt and pepper.
mushrooms should be done while the risotto is cooking, but it requires a
bit of skill and multi-tasking. If you cannot do this, the mushrooms
can be done quickly afterwards.
a heavy based pan on the heat and melt the butter in it.
Add the smoked
paprika and swirl the pan to flavor the butter.
Add the mushrooms and
toss until it is cooked and slightly caramelized.
Season with fresh
thyme, salt and pepper and maybe a little drizzle of balsamic vinegar.
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's recipes click here