Last weekend, I was supposed to host my dad's birthday dinner and have my entire family over the new house for the first time. Since fainting and constant dizzy spells didn't really allow me to stand for long enough to cook anything, we relied on my mom's delicious cooking instead. That doesn't mean I still didn't stock my refrigerator with all the ingredients for the original menu I had planned. And I was not going to let that go to waste.
We had about four pounds of mushrooms in the fridge (there are 12 of us...what do you expect!) and they weren't getting any fresher. Once I was feeling better, I decided to go ahead and make the risotto my dad had originally requested since I already had everything on hand. It did not disappoint. I love the creaminess of risotto and the flavor combination of white wine, Parmesan cheese and fresh mushrooms was really delicious. Risotto is very time consuming, but worth the wait. I highly recommend this!
Printable Recipe
Ingredients
- 4 cups chicken broth, divided
- 2 tbsp. olive oil
- 12 oz. portobello mushrooms, thinly sliced
- 8 oz. white mushrooms, thinly sliced
- 1 shallot, diced
- 1 cup Arborio rice
- 1/3 cup dry white wine (I used Chardonnay)
- 2 tsp. chives, dried
- 1 tbsp. plus 2 tbsp. butter, divided
- 3 tbsp. Parmesan cheese, grated
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 tbsp. butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, 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, remaining 2 tbsp. butter, chives, and Parmesan. Season with salt and pepper to taste.
Source: Adapted from All Recipes
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 tbsp. butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, 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, remaining 2 tbsp. butter, chives, and Parmesan. Season with salt and pepper to taste.
Source: Adapted from All Recipes
Looks awesome! Hope you saved some for us to taste.
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