I've just recently realized how versatile risotto can be. I know there are traditional ways of preparing it and, coming from an Italian background, I've tried them all
. But I've been experimenting with some interesting combinations, and wonder what everyone else has done. Here's my current favorite:
Use vegetable stock that you make yourself :-)
Start by frying the rice in olive oil for a few minutes as normal. I don't use onions or garlic in this recipe.
Start adding the stock. When you think it's about 1/2 cooked, throw in chipotle peppers (to taste. I tend to use 1 big pepper per cup of uncooked rice), and when you judge it to be about 3/4 cooked, toss in some white truffle oil, also to taste. (and be careful: the truffle oil can easily overpower things, so go light). If the stock wasn't salty, add salt and pepper towards the end.
Once it's just about cooked (say you have another 5 minutes to go), toss in some roughly chopped portobello mushrooms and complete the cooking process.
It's so good :-)