Broken Spaghetti Risotto
Source: Rachael Ray’s 30 Minute Meals
1 package sliced mushrooms
1 quart chicken stock, plus 1/2 cup
2 cups water
3 tablespoons extra-virgin olive oil, plus a drizzle
1 medium onion, finely chopped
2 large cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
1 pound spaghetti, broken into small pieces
2 tablespoons butter
3/4 cup Parmigiano-Reggiano
Place mushrooms, one quart of stock and water in a sauce pot and heat, simmer over medium heat.
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in the remaining 1/2 cup of chicken stock and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice.
Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, and add to pasta.
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.