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Recipe: Mushroom Risotto


Mushroom Risotto is … well… just heavenly… the risotto itself is wonderful… add mushrooms, shallots and garlic… and it just goes to a whole new level. While this recipe is, in my opinion, easy… it … unfortunately is not quick. For a microwave queen like myself… if it’s not quick.. it darn well better be fantastic… and happily I can report… it is!

Arborio rice will be “al dente” … cooked but still a little chewy.. the dish itself will be a bit creamy.. the perfect combination.

TIPS

Numerous recipes add some dry white wine… right after the rice is sautéed … I honestly don’t see it as necessary.. the flavor just doesn’t survive all the cooking.. and this is coming from a person that loves wine… I truly do… and I love to cook with it.. but not in this case.

You can snip some chives over the top for a pretty presentation.

This rice will take about a half an hour to make… so pull up a stool and get ready to stir…. Trust me the result will be worth it.

I hope you try this!






Recipe: Mushroom Risotto

All you need:


5 cups of chicken broth
1 pound mushrooms, sliced
4 tablespoons olive oil
4 shallots, finely chopped
2 large garlic cloves, finely chopped
1 ½ cups Arborio rice
4 tablespoons butter
½ cup grated Parmesan cheese
Salt and pepper to taste

All you have to do:

In a large pot, heat the chicken broth over low heat.

In a large skillet, heat 2 tablespoons of olive oil over medium high heat.

Add the sliced mushrooms and cook for a few minutes until they soften and turn brown. Remove the mushrooms and juice to a bowl and set aside.

Add 2 tablespoons to the skillet and reduce heat to medium heat. Add the shallots and garlic… and cook for 2 minutes, stirring constantly.. you do not want them to brown.. just soften a bit.

Add the rice and stir to coat the rice well with the oil. Turn heat up to medium high and cook for about 5 minutes .. rice should turn golden.

Add 1 ladle of chicken broth at a time.. stirring constantly until the broth has been absorbed… then add another until you have added all the broth. The rice should be al dente. If it is still too hard.. and a bit more broth and continue cooking.

Add the butter (cut the butter into 4 pieces).. stir well. Remove the skillet from the heat and add the reserved mushrooms and juices.

Add the Parmesan cheese and stir well.

Add salt and pepper to taste.

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