Gourmet Mushroom Risotto
Authentic Italian-style risotto cooked the slow and painful way, but-oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
- Serves: 6 persons
- 6cups chicken broth, or as needed
- 3tablespoons olive oil, divided
- 1pound portobello mushrooms, thinly sliced
- 1pound white mushrooms, thinly sliced
- 2medium shallots, diced
- 1½ cups Arborio rice
- ½cup dry white wine
- 4tablespoons butter
- 3tablespoons finely chopped chives
- ⅓cup freshly grated Parmesan cheese
- sea salt and freshly ground black pepper to taste
Step 1Warm broth in a saucepan over low heat.
Step 2Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Step 3Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Step 4Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Step 5Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.