Mushroom Risotto

Risotto is so good, but it isn’t that easy to make. It demands attention and love…kind of like all of us!!! Anyway, this is a delicious and comforting recipe. Give it a try and if you don’t succeed, try, try again!

What you’ll need:
Two pots and a saute pan – one pot large enough to hold five cups of broth and one heavy bottom pot to make the risotto in and a saute pan to cook the mushrooms

Ingredients
5 tablespoons of butter
3 ounces of fresh mushrooms like shitake, cremini, wild mushroom mix, or button mushrooms (don’t use portobello, it will discolor the risotto) sliced
¼ cup grated parmesan (fresh or a good quality packaged)
1 tablespoon parsley
5 cups chicken or vegetable broth
½ cup dry white wine (one that you would drink – don’t use a cooking or sweet wine)
1 tablespoon olive oil
1/3 cup minced shallot
1 ½ cups Arborio rice

Heat three tablespoons of butter in the saucepan, and when the butter begins to foam, add the mushrooms and cook three to five minutes until they are soft—season with salt and pepper. Turn off the heat and set aside.

Bring the broth to a simmer and keep it on a low.

Melt the rest of the butter and add the oil to a pan over medium heat. Add the shallot and sauce for one to two minutes, until it softens, being careful not to brown it. Add salt and pepper and add the rice to the onion. Using a wooden spoon, stir for a minute, making sure all grains are well coated. Add the wine and stir until its completely absorbed. Begin to add the simmering broth, a half cup at a time, stirring frequently. Wait until each addition of broth is completely absorbed before adding the next half cup. Keep doing this until you have a one-quarter cup of stock left. Stir constantly to make sure it doesn’t stick.

After about eighteen minutes, when the rice is tender but with a little firmness, add the last quarter cup of broth, the mushrooms, and parmesan. Stir vigorously until the cheese is melted and combined with the rice. Taste for salt and pepper and adjust to your taste.

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Mushroom Risotto

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Serves: 4 (2 for dinner)

Prep Time: 10 minutes – Cooking Time: 20 minutes

Risotto is so good, but it isn't that easy to make. It demands attention and love...kind of like all of us!!! Anyway, this is a delicious and comforting recipe. Give it a try and if you don't succeed, try, try again! What you’ll need: Two pots and a saute pan – one pot large enough to hold five cups of broth and one heavy bottom pot to make the risotto in and a saute pan to cook the mushrooms

Ingredients

• Ingredients
• 5 tablespoons of butter
• 3 ounces of fresh mushrooms like shitake, cremini, wild mushroom mix, or button mushrooms (don’t use portobello, it will discolor the risotto) sliced
• ¼ cup grated parmesan (fresh or a good quality packaged)
• 1 tablespoon parsley
• 5 cups chicken or vegetable broth
• ½ cup dry white wine (one that you would drink – don’t use a cooking or sweet wine)
• 1 tablespoon olive oil
• 1/3 cup minced shallot
• 1 ½ cups Arborio rice

Instructions

1

Heat three tablespoons of butter in the saucepan, and when the butter begins to foam, add the mushrooms and cook three to five minutes until they are soft—season with salt and pepper. Turn off the heat and set aside.

2

Bring the broth to a simmer and keep it on a low.

3

Melt the rest of the butter and add the oil to a pan over medium heat. Add the shallot and sauce for one to two minutes, until it softens, being careful not to brown it. Add salt and pepper and add the rice to the onion. Using a wooden spoon, stir for a minute, making sure all grains are well coated. Add the wine and stir until its completely absorbed. Begin to add the simmering broth, a half cup at a time, stirring frequently. Wait until each addition of broth is completely absorbed before adding the next half cup. Keep doing this until you have a one-quarter cup of stock left. Stir constantly to make sure it doesn't stick.

4

After about eighteen minutes, when the rice is tender but with a little firmness, add the last quarter cup of broth, the mushrooms, and parmesan. Stir vigorously until the cheese is melted and combined with the rice. Taste for salt and pepper and adjust to your taste.