Mushroom Risotto
Recipes Italian Main Dish Meal ideas Side-dish Vegetarian
Description
Risotto has a reputation for being difficult to make, but it really isn't. However, it is a little time consuming, but it is so good, it is worth it. The hardest part is the constant stirring so that the rice doesn't stick. Serve it as a side dish or even
Ingredients
6 c. chicken broth/stock, divided (or vegetable broth)
3 T. olive oil, divided
3/4 lb. portobello mushrooms
3/4 lb. white mushrooms
2 shallots, diced
2 garlic cloves, minced
1 1/2 c. Arborio rice
1/2 c. dry white wine
sea salt, to taste
freshly ground black pepper, to taste
3 T. finely chopped chives plus more for garnish
4 T. butter
1/3 c. freshly grated Parmesan cheese, plus more for garnish
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Wipe off mushrooms; slice thinly. Peel and dice shallots.
In a saucepan, warm broth over low heat.
Warm 2 T. olive oil in a large saucepan over medium-high heat; stir in mushrooms; cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside.
Add 1 T. olive oil to skillet; stir in shallots; cook 1 minute; stir in garlic; cook 1 minute; add rice; stir to coat with oil, about 2 minutes.
When rice has taken on a pale, golden color, slowly pour in wine; stir constantly until wine is fully absorbed. Using a soup ladle, add 1/2 c. broth to rice; stir until broth is absorbed; continue to add broth 1/2 c. at a time; stir continuously, until liquid is absorbed and rice is al dente, about 15 - 20 minutes.
Remove from heat; stir in mushrooms with their liquid, butter, chives, and Parmesan cheese.
Garnish with more freshly chopped chives and a bit more Parmesan cheese, if desired.
Season with salt and pepper, to taste. Serve.