Mushroom Risotto

Based on
http://allrecipes.com/Recipe/Gourmet-Mushroom-Risotto/?prop24=hn_slide2_Gourmet-Mushroom-Risotto&evt19=1
About 30oz chicken broth (Use a 32oz box)
3 tablespoons
olive oil
1/2 pound Portobello mushrooms, thinly sliced
1/2 pound White mushrooms, thinly sliced
1 shallot, diced
1 cup
Arborio rice (Or whatever you have on hand)
1/3 cup
dry white wine
(sea) salt to taste
freshly ground black pepper to taste
3 tablespoons
finely chopped chives (just use one bunch that you get in the store)
3 tablespoons
butter
1/3-1/2 cup
freshly grated Parmesan cheese
- In a saucepan, warm the broth over low heat. (I skipped this but it might speed up the cooking time a little.)
- Warm 2
tablespoons olive oil in a large saucepan over medium-high heat. Stir in
the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms
and their liquid, and set aside.
- Add 1
tablespoon olive oil to skillet, and stir in the shallots. Cook 1
minute. Add rice, stirring to coat with oil, about 2 minutes. When the
rice has taken on a pale, golden color, pour in wine, stirring
constantly until the wine is fully absorbed. Add (approx - it doesn't matter) 1/2 cup broth to the
rice, and stir until the broth is absorbed. Continue adding broth 1/2
cup at a time, stirring often, until the liquid is absorbed and
the rice is al dente, about 15 to 20 minutes.
- About 2 minutes before the rice is done, stir in the butter.
- With one minute to go, stir in chives, and cheese and salt and pepper to taste
- When the rice is done, stir in mushrooms with their liquid.
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