Mushroom Risotto
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
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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.