Today, a classic belly warmer that is sure to please even the harshest critics of your cooking! I can’t take credit for this recipe actually. My sister Sally makes this recipe, and I know that anytime we are going to visit, and she’s going to me making her mushroom risotto, even the kids start getting a little wound up about it. Once, they even turned down a fast food supper to have their Aunt Sally’s mushroom risotto.
It takes about 20 minutes to really make properly, but it’s well worth the wait. You’ll need:
Ingredients
- 6 cups chicken broth
- 3 tablespoons olive oil
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 of cups short grain 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
Directions
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook them until soft, about 3 minutes. Remove the 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. The coating the rice with the oil is a key step. This is not a dish to try and make if you are afraid of a little cooking oil. 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 of 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. This is where the magic happens. This is where your risotto will take on its real creamy body! Season with salt and pepper to taste.
This dish is an avmazing appetizer, or great on its own too! I can’t take credit for this amazing recipe, but as long as you don’t tell my sister that I gave away her recipe to you, then we’ll all be good. Enjoy!
