Sunday, April 18, 2010

Gourmet Mushroom Risotto

This authentic style risotto is cooked slow but it's oh so worth it.  This recipe comes from allrecipes.  It was a perfect side dish.  It's creamy and has a lot of mushroom flavor.  
3 cups chicken broth, divided (have extra on hand as I used about 5 cups)
2 tablespoon olive oil, divided
1/2 pound  portobello mushrooms, thinly sliced (I used baby portobello mushrooms)
1/2 pound white mushrooms, thinly sliced
1 shallots, diced
3/4 cup Arborio rice
1/4 cup dry white wine  
salt & pepper; freshly ground black pepper to taste (I didn't use any salt because I used extra parmesan)
2 tablespoon finely chopped chives (I used 2 tablespoons Italian parsley because that is what I had on hand)
2 tablespoons butter
2 tablespoons and 2 teaspoons freshly grated Parmesan cheese (I used 1/4 cup freshly grated parmesan cheese)

Serves: 4
1. In a saucepan, warm the broth over low heat.
2. Warm 1 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.
3. 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 (use a soup ladle), 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 (I like my rice soft so I cooked it longer about 30 minutes), about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms (I drained the liquid) with their liquid, butter, chives (or parsley), and parmesan. Season with salt and pepper to taste (I didn't add any salt)

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