Mushroom Risotto- Quick and Easy

mushroom-risottoRisotto is one of my favorite foods.  I don’t know if it’s the creamy texture or the variety of flavors you can add, either way risotto is always a winner in my book.  Not sure if my risotto would win over Chef Gordon Ramsey,  but it’s a winner among my own family and friends.

It’s important to start with good, quality ingredients. That means don’t skip on the broth, wine, rice, mushrooms or the Parmesan cheese.  I always have homemade stock on hand and nothing beats homemade stock.  As for the wine and mushrooms- I turn to local ingredients, typically a Vidal from Stone Hill Winery and mushrooms from the farmers market.  I sometimes use just one variety of mushroom, or I will mix together a couple varieties for a richer flavor.

Mushroom Risotto

6 cups of chicken broth
3 tablespoons olive oil, divided
1 pound portobello mushrooms, sliced thin
2 shallots, diced
2 cloves garlic, diced
1 1/2 cups white 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
1/3 cup freshly grated Parmesan cheese

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 tablespoon olive oil to skillet, and stir in the shallots and garlic. 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.

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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