Ever since I learned to make risotto at Cooking Club last week I had been hankering for more, but this time made with mushrooms. Mmmm mushrooms, I am so sad I did not learn to love you until my 20s. Tyler and I ate some bread and goat cheese and drank some wine as we prepared the risotto. It was a great Wednesday night meal! I got the recipe from allrecipes.com and just made a couple of changes, primarily, reducing the amount of mushrooms. Their recipe called for 2lbs of mushrooms! Umm I love mushrooms but that is insanity. I used about 3 cups, half white mushrooms, half baby bellas.
Gourmet Mushroom Risotto (adapted from allrecipes.com)
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1.5 cups baby bella mushrooms, thinly sliced
1.5 cups white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
3 tablespoons butter
1/3 cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat.
2. 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.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. 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.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.