Mushroom Risotto

Risotto is just one of those dishes that can be served as an appetizer course or served as a base or side for many meals.

Mushroom Risotto Recipe

Ingredients (Serves 3-5)

4 cups chicken broth
1/2 package of sliced white mushrooms
1/2 package sliced baby portabella mushrooms
1 1/4 cups of Arborio risotto rice
1 shallot (minced)
4 tablespoons butter (divided)
2 tablespoons olive oil
1/2 cup white wine
3/4 cup grated or shredded Parmesan cheese
1 tablespoon chives

Directions

Step 1: In a stock pot heat up chicken broth and keep it simmering on low.

Step 2: In a separate pan, melt 2 tablespoons butter, add mushrooms and cook mushrooms about 15 minutes. Turn off heat and keep on stove.

Step 3: Meanwhile in large pot or sauté pan, heat up olive oil and 2 tablespoons of butter. Add shallots and cook on medium heat (about 1 minute).

Step 4: Add Arborio rice. Stir around so every rice grain is coated in the fat. Look for the risotto to become pale (about 6-8 minutes).

Step 5: Add white wine. Simmer and stir until almost completely absorbed.

Step 6: Start ladling the hot chicken broth in a couple ladles at a time. Keep stirring with spatula or wooden spoon. As the liquid gets absorbed add more. This process takes about 20 minutes.

Step 7: Add the mushrooms and all the mushroom liquid and simmer, stirring often, another 10 mins or so. Test-taste the risotto ensuring that it is tender and not crunchy. If it is crunchy, continue to add hot broth and simmer until tender.