Wednesday, September 30, 2009

Mmm...Mushroom Risotto

Recipe (8 servings)
  • 2 shallots
  • 2 cups arborio rice
  • 2/3 cup dry white wine
  • 8 cups chicken broth
  • 1 lb mushrooms, chopped
  • oil (you will need at least 1/4 cup)
  • salt & pepper
  • 1/4 cup (or more!) Parmesan cheese
  • 1/3 cup (or less!) butter

Directions & Revisions
  • warm the broth on low heat
  • heat 2 tblsp. olive oil and add in mushrooms, cook for about 3 minutes, remove from heat and set it aside
  • in a seperate pan, heat 1 tblsp of oil, add shallots and cook for 2 minutes
  • add rice and cook about 2 minutes
  • pour in the wine and absorb
  • add 1/2 cup of broth at a time, stirring constantly
  • continue until all of the broth has been added and rice is cooked (about 15-20)
  • stir the mushrooms (and whatever else you want, for this risotto I added spinach, peas and prosciutto)
  • add butter and Parmesan

Hubby and I give two thumbs friend N. had two servings, the best compliment a "chef" could hope for.

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