White Wine Vinegar
We'll start baking the risotto after we've prepared the vegetable juice. Once you've got the rice in the pan, you should never leave your head. We advise you to proceed in this order.
Boil 1.5 liters of water.
Chop half of the onion into small cubes.Chop the other half into medium sized cubes. (3-4 cm)
Chop the carrot and celery stalks in medium size. (3-4 cm)
Separate the stalks from the mushrooms. Chop the stalk randomly. Chop the head of the mushrooms into thin slices.
Take a pot on the stove. Add 1 tbsp olive oil. When the oil warms up over medium heat, add medium sized onions, carrots, celery stalk and mushroom stalks for 2-3 min. Add 1 branch of oregano. Then, add the boiling water and boil the vegetables for 12-15 min over high heat. (It is the vegetable broth you will use for Risotto.)
Separate vegetable broth into a bowl by using a strainer. Take 1 liter to use for Risotto. (You can store up to 3 months in deep freezer by filling ice moulds with vegetable broth.)
Take a deep pan to the stove for the Risotto. When the pan warms over medium heat, add 1 tbsp olive oil and 1 pack of butter. Sautée the mushrooms that you sliced for 3 minutes and take them aside.
Add the onions that you cut into small cubes to the pan and sautée for 2 minutes.
Add the rice to the pan and cook stirring for 3 minutes. Add 1 teaspoon of salt – pepper. Add the white wine vinegar at the end of that time. Make it evaporated by stirring.
Start cooking by adding 1-2 ladle of vegetable broth. (You shouldn’t add the broth at once. You'll add it gradually as the rice absorbs.) Cook by stirring until the rice absorbs water. When the broth is completely invisible, add broth again. Add 1 branch of oregano. When you use the broth up to half, add the mushrooms to the pan.
Arborio rice should not be cooked completely like regular rice, it should be little bit mild. (When you bite the rice, there should be a white point in the middle like a needle tip.) Check and take the pan from the stove.
Remove oregano branch from the pan and add 2 packs of butter and parmesan into the risotto. Stir and serve decorating with the bunch of oregano that you haven’t use.