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

Review

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