Mushroom Risotto
Description
This versatile, delicious dish can be served as a side or as a main dish. Make it vegetarian by using vegetable broth/stock, if desired.
Ingredients
6 c. chicken or vegetable broth/stock
3 T. olive oil, divided
2 lb. mushrooms, thinly sliced
1/2 t. salt
1/2 t. black pepper
2 medium shallots, minced (or 1/2 c. minced white onion)
1 1/2 c. arborio rice
4 T. butter
1/3 c. good quality Parmesan cheese, freshly grated
Directions
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Wipe off mushrooms with wet paper towels. Discard stem ends.
In a medium saucepan, heat broth/stock to a simmer.
In a large skillet, heat 1 T. olive oil over high heat; add mushrooms; season with salt and pepper; saute until browned, 3-4 minutes. Remove mushrooms from skillet; set aside.
In the same skillet, heat 2 T. olive oil; saute shallots for 1-2 minutes; add rice. Toast rice for 3 - 4 minutes until golden.
Add 1 c. simmering broth/stock to the rice, stirring constantly. When all liquid is absorbed, reduce heat to medium; continue adding in broth/stock 1/2 c. at a time until all remaining broth/stock has been added and absorbed, stirring constantly.It should take a total of about 30 minutes for all broth/stock to be used.
Stir in mushrooms, butter and Parmesan cheese. Salt and pepper, to taste. and salt and pepper to taste.
6 servings.