I order risotto at restaurants whenever I can, but I’ve never made it before. I came across this risotto recipe that featured one of my favorite ingredients ever – mushrooms.
Look how delicious they are. I love cremini, white button, portabella, shiitake, oyster, all the funky ones in Chinese cuisine… I could never tire of them.
I figured that this recipe just couldn’t go wrong. Risotto and mushrooms, oh heck yes. I spent a good half hour in front of the stove, stirring constantly and it was so worth it.
adapted from allrecipes.com
6 cups chicken or beef broth
3 tablespoons olive oil, divided
8 ounces cremini mushrooms, finely sliced
8 ounces white button mushrooms, finely sliced
2 shallots, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt and freshly ground pepper, to taste
3 tablespoons finely chopped chives or green onions
3 tablespoons butter
1/3 cup freshly grated Parmesan cheese
- In a saucepan, warm broth over medium heat. Keep at just below simmering level.
- Warm 2 tablespoons olive oil in a medium saucepan. Cook mushrooms until soft, 3 – 5 minutes. Transfer mushrooms and juices to a bowl and set aside.
- Heat remaining 1 tablespoon olive oil in pan. Cook shallots for 1 minute. Add rice and cook, stirring to coat with oil. Cook until rice is a toasted golden color.
- While stirring rice, pour in wine. Stir constantly until all liquid is absorbed.
- Add broth 1/2 cup at a time, stirring constantly until liquid is fully absorbed before adding more. Continue until all broth is gone and rice is al dente, about 25 minutes.
- Remove from heat and stir in mushrooms with their liquid, butter, cheese, and chives. Add salt and pepper to taste. Serve immediately with more Parmesan and chives as garnish.