CREAMY MILK RISOTTO
by Domiok
This dish is so divine, it’s been known to cure all wounds on Eos. ...Or at least, speed up the process some.
Active cooking time: 40 mins. Total cooking time: 40 mins. Serves 6-8
Ingredients
1 cup oyster, shiitake, or assorted mushrooms (145g)
6 cups sheep’s, goat’s, or cow’s milk (1400mL)
2 tbsp olive oil (30mL)
1 tbsp butter (14g)
1 medium, chopped onion
1 cup shredded carrots (50g)
2 cups uncooked Arborio rice, American medium-grain rice, or white rice (400g)
1 cup grated Parmesan cheese (100g)
¼ tsp salt (0.5g), or to taste
¼ tsp pepper (0.5g), or to taste
Cut mushrooms into pieces as desired. Place in bowl and fill with water. Let the mushrooms sit for 20 minutes or until soft.
Begin heating the milk on medium heat so that it is warm for later use. Do not let the milk rise to a boil, and stir regularly to avoid burning the milk.
Meanwhile, heat a wide, shallow saucepan on medium. Add 1 tablespoon (15mL) olive oil and the butter to the pan, and wait for the butter to melt. Cook the onion and carrots in pan.
Add rice. Begin adding warm milk into the saucepan, in ½ - 1 cup (120-240mL) increments. Stir the rice regularly to prevent burning. Make sure each increment of milk has been dissipated before adding the next increment.
Meanwhile, heat a separate pan on medium. Add the second tablespoon (15mL) of olive oil to the pan. Remove the mushrooms from the water, and preserve the mushroom water. Cook the mushrooms in the new pan while working on step 4.
After finishing step 4, add 1 cup (240mL) of the mushroom water to the rice. Stir until the water has fully dissipated.
Drain the oil from the mushroom pan. Add mushrooms, Parmesan cheese, salt, and pepper to the rice pan. Stir thoroughly until the cheese has completely melted.
Remove the risotto from the heat. Serve hot.