The first time I tried risotto was on our honeymoon in Cabo. Probably not the best place to try it. It was very plain and we weren't that crazy about it. I couldn't understand the hype. We tried it again while in Chicago for dinner one night. This time we tried a mushroom risotto and I really liked it. Michael wasn't fond on it. It was a wonderful, creamy, mushroomy risotto. For some reason risotto has been on my list of things I am scared to try. I'm not sure why. Maybe it is because Chef Ramsey on Hell's Kitchen yelled at everyone that made it and no one was "spot on" when it came to making risotto.
After hearing my friend Page over at From My Teeny-Tiny Kitchen had such great luck with making it and loved it, I decided to give it a try. I had a ton of button mushrooms to use up so I went with a mushroom risotto. It was wonderfully creamy. It was so easy. This is a very rich and filling recipe. Risotto is also a versatile dish in which many ingredients can be used to make it the way you like it. Just a note, risotto must be constantly stirred so you will use those arm muscles with this recipe!
Mushroom Risotto
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Source: Allrecipes
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
In a saucepan, warm the broth over low heat.
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 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Printer Friendly Recipe
Source: Allrecipes
Ingredients:
6 cups chicken broth, divided3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
In a saucepan, warm the broth over low heat.
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 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
