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Mushroom risotto

Everything about this was perfect. I’m glad my first risotto that I made a few weeks ago was so simple, because it made me appreciate the new additions in this recipe. I halved the recipe and used a little less than 1 cup arborio rice and 8 oz portabello mushrooms. It fed a very hungry Jacob and me as the main course, and I think I would use 1 cup rice for 4 side portions. I added extra wine, just because I didn’t want to waste the tiny bit left in the bottle.

Gourmet Mushroom Risotto (All Recipes)

Serves 6

Ingredients

  • 6 cups chicken broth, divided – I used a mix of chicken stock and chicken broth
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced – I used 8 oz
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced – I added some garlic also
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter (I didn’t use that much)
  • 1/3 cup freshly grated Parmesan cheese

Directions

  1. In a saucepan, warm the broth over low heat.
  2. 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.
  3. 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.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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