Mushroom Risotto
A great side dish for chicken dishes.
Mushroom Risotto
Ingredients
- 6 cups chicken broth divided
- 3 tablespoons olive oil divided
- 1/2 ounces white mushrooms sliced thinly
- 1/2 ounces portobello mushrooms sliced thinly
- 1 large shallot diced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Using a medium saucepan, heat the broth to a very low simmer.
- Using a 5 large skillet, heat the pan over medium-high heat and add 2 tablespoons of olive oil.I like my enameled cast iron Le Creuset dutch oven for this!
- Stir in the mushrooms and cook for about 3 minutes - until they are soft. Put the mushrooms and their liquid in a small bowl and set it aside for later.
- Add 1 tablespoon of olive oil to the large saucepan. Then add the diced shallots and cook for a minute or two.
- Add the rice and stir so it gets coated with the oil and gets a little light gold in color - about 2 minutes.
- Add the white wine and sir until the wine is absorbed.
- Add 1/2 cup of broth and stir until it is absorbed. Add another 1/2 cup and stir until it is absorbed. Continue to add 1/2 cup of broth at a time and stir continuously as it is absorbed.
- After about 20 minutes of adding broth, stirring, and watching the liquid get absorbed, the rice should be al dente. You want is so it is not too soft, but not hard either.
- Remove the skillet or dutch oven from the heat. Add the bowl of reserved mushrooms and their liquid. Then stir them in along with the butter, chives, and cheese.
- Season with salt and pepper if desired.