Mushroom Risotto

I am finally feeling a bit better. Thank you for my sweet e-mails and comments!

My dear friend Dane taught me how to make risotto a couple of years ago. We spent the evening working together at the stove as teacher & student – he’s one of the best cooks I know and a terrific cooking teacher too. Such a great memory! Now that both of my kids are loving mushrooms, I decided to give his mushroom risotto a try by myself. It’s a recipe that takes patience and constant attention but it’s so worth the extra effort. It turned out creamy and flavorful and we all loved it! Both of my kids ate up every single bite on their plates – you can’t beat that! Thanks for the wonderful recipe Dane!

How to Make Mushroom Risotto

Heat the chicken broth in a small saucepan over medium-low heat.

Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.

Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Stir constantly until the liquid has fully absorbed. Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.

Mushroom Risotto

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Servings: 4

Ingredients

• 4-5 cups of chicken broth warmed
• 1 tsp olive oil
• 1 tbsp butter
• 1 shallot diced
• 8 oz cremini mushrooms sliced
• 1 clove of garlic minced
• ¾ cup dried arborio rice
• 1 cup Pinot Gris
• 1 tbsp butter
• 1-2 tbsp parmesan cheese finely grated
• 1 tbsp fresh parsley chopped

Instructions

• Heat the chicken broth in a small saucepan over medium-low heat.
• Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.
• Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Stir constantly until the liquid has fully absorbed. Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
• Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.

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