To be honest I’ve only had risotto a couple of times in a restaraunt, so I only have a vague idea of how the results taste and feel when they are properly cooked, but this is how I get to what I consider to be a yummy risotto.
1 1/2 handfuls (per person) of a short grain rice (calrose will work in a pinch though)
half and half
handful (per person) of baby spinach
3-5 (per person) button mushrooms or baby bellas sliced
tablespoon (per person) minced onion
Boil a pot of water and add spinach.
In a frying pan saute onion and rice in olive oil on high for about 3 minutes.
ladle some of the spinach cooking water over rice (enough that the rice is soupy but not so much that the rice is floating)
stir until all the liquid is completely absorbed
Keep adding the water and stirring until the rice isn’t crunchy anymore, but not soft.
Remove spinach (after 3 minutes) from water and chop, add to rice along with the sliced mushrooms.
Alternate stirring in ladle fulls the cooking water, half and half and white wine.
The risotto is done when the texture is similar to al dente pasta (soft but with a little bit of texture, not crunchy at all but also not smushy) there should be enough liquid in the rice for it to slide around the pan on its own, but not so thick that it’s a solid sticky mess
season with salt and pepper
finish with a good parmasean.
Enjoy pipping hot.