GOURMET MUSHROOM RISOTTO
Prep
Cook
| Category: | Side Dishes |
| Cuisine Type | Italian |
Ingredients
Ingredients
| 6 cups chicken broth, divided |
| 3 tbsp olive oil, divided |
| 1 lb portobello mushrooms, thinly sliced |
| 1 lb other mushrooms, thinly sliced |
| 2 shallots, diced |
| 1 1/2 cups Arborio rice |
| 1 cup dry white wine |
| sea salt to taste |
| freshly ground pepper to taste |
| 4 tbsp butter |
| 1/3 cup freshly grated Parmesan cheese |
GOURMET MUSHROOM RISOTTO Directions
- In a saucepan, warm the broth over low heat.
- Warm 2 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.
- 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, 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, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
