How to Make Risotto...With a Twist

Learn how to make a wonderful, base, Risotto for any occasion. Stick around to the end of the video to see how you can turn your risotto into a very delicious, mushroom risotto.
Ingredients (this recipe is family size, halve for smaller amounts)
5 cups arborio rice
32 ounces of chicken stock
1 cup diced onion
1/2 cup of dice carrots (the twist)
1 cup of white wine
3 garlic cloves
1 tablespoon of olive oil
1 tablespoon of butter
1/2 teaspoon of salt
STEPS
Step 1:
Pour chicken stock into a pot and heat it on the stove. Do not boil; just get warm. While the stock is warming, dice your onions and carrots. Peel then finely slice and chop garlic cloves. Sprinkle a pinch of salt and use the flat part of a knife to mash garlic into a paste.
Step 2:
Warm up a pan and add olive oil and butter. Before butter is melted add onions and carrots and mix around. Let sweat for about 3 minutes on medium heat. Watch, as you do not want a color to the vegetables. Next, pour in your rice and mix around until the juices from the vegetables are soaked up. Add your garlic paste and mix around in the bottom of your pan. Lastly, pour in wine and stir until it is completely absorbed.
Step 3:
Time to add the stock. Add 2 to 4 ounces to start. Then add 2 ounces every 2 minutes until stock is gone. You must constantly be stirring during this step as you do not want your risotto to clump.
Step4:
Remove from heat and it is ready to serve or add to a separate container to cool down in and store for later use. Enjoy! Optional choice to sprinkle with grated parmesan.
BONUS!
This Risotto is ready to eat as is but also makes a base for any other risotto like lobster, scallop, and for our choice mushroom risotto.
Mushroom Risotto Ingredients
Du Jour TV Risotto
2-4 ounces of chicken stock (depends on serving size)
4 baby bella mushrooms (washed)
1 tablespoon mascarpone
Chopped parsley (optional)
Mushroom essence
-diced mushroom stems and stumps from baby bellas
-3 cups of chicken stock
-half cup of onion
-mushroom ketchup (optional)
Step 1
Dice 3 of your baby bella mushroom caps. Thinly slice your forth mushroom cap as it will be used during serving. Sautee diced onions in a pan with a splash of olive oil. Remove from pan and place onto a paper towel. Pour remaining juices into a bowl for later use.
Step 2:
Add your diced stems and onion to a pan with a splash of olive oil and sweat for 3 minutes. Add a cup of chicken stock and cook until stock is reduced down to the bottom of pan. Repeat 2 more times. optional Add a tablespoon of mushroom ketchup. Remove from heat and strain.
Step 3:
Scoop the amount of risotto you want to serve into a pan or pot and heat. Add chicken stock and stir. Add your sauteed mushrooms and mushroom essence and mix in. Lastly, add your mascarpone and stir until fully blended.
Step 4:
Plate your mushroom risotto. Add your sliced mushrooms to the top. Pour in the mushroom juices left over from your diced onions.
ENJOY!