You hear about it on all the cooking shows, but have you ever tried it? Risotto is worth the time to make and especially when you add some earthy mushrooms. Unbelievable.
Ingredients:
3 cups chicken broth
1 tbs and 1.5 tsp olive oil
1/4 lb portobello (or any earthy mushrooms), thinly sliced
1/4 lb white mushrooms, thinly sliced
1 shallot, diced
3/4 cup Arborio rice
1/4 cup dry white wine
sea salt to taste
ground pepper to taste
1 tbs chives, chopped
2 tbs butter
2 tbs freshly grated Parmesan cheese
Directions:
In a sauce pan, warm the broth over low heat
Warm 2 tbs olive oil in a large sauce pan over medium-high heat. Stir in the mushrooms, cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
Add 1 tbs olive oil to skillet and stir in the shallots. Cook 1 minute. Add the rice, stirring to coat, about 2 minutes. When the rice has taken on a pale golden color, add the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the broth and stir until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al-dente, about 15-20 minutes.
Remove from the heat and stir in the mushrooms with their liquid, butter, chives and Parmesan. Season with salt and pepper to taste.
Notes:
Servings = 2