Mushroom Risotto

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really love risotto. If only it were healthier (and I had more time in a day), I'd include some form of it for dinner every night. I've included this recipe here before, but its always been part another post. Since its the first risotto recipe I made and definitely my favorite one, I thought it deserved its own post. And a better picture.


Mushroom Risotto
Adapted from: www.allrecipes.com
Servings: 2-4 as a meal
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Ingredients:
    • 4 cups chicken broth
    • 8 oz. mushrooms, roughly chopped
    • 1 small onion, diced
    • 2 cloves garlic, diced
    • 1 1/2 cups arborio rice
    • 1/3 cup white wine
    • 2 tbs. unsalted butter
    • 2 tbs. Parmesan cheese
    • 1/4 cup mozzarella cheese
    • salt and pepper to taste
    • 4 tbsp. olive oil, divided
Directions:
1. Add the chicken broth to a large saucepan over low heat.
2. Add 2 tbsp. of olive oil to a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes or until the mushrooms release their liquid. Transfer the mushrooms to a bowl and cover with foil to keep warm.
3. Add another tablespoon of the olive oil to the skillet along with the onion and garlic. Cook for 3-5 minutes or until the onion is translucent and the garlic is fragrant. Add the final tablespoon of the oil to the skillet along with the arborio rice.
4. Stir frequently until the rice has absorbed the oil and is a light golden color. Pour in the white wine and stir frequently until absorbed. Then add the chicken stock, one cup at a time, stirring frequently until the rice has absorbed the liquid.
5. With each cup of chicken stock added, the rice should become milkier looking as it absorbed the stock. After the third cup of stock, test the rice to see if it is still hard. It should be al dente at this point. If it is not, warm up another cup of stock in the saucepan.
6. After all cups of stock are absorbed by the rice, reduce the heat to low. Add the butter, Parmesan cheese and mozzarella. Stir frequently until the butter has melted and the rice becomes stringy with cheese.
7. Return the mushrooms back to the skillet and stir for one minute or until combined and heated through. Serve and season with salt and pepper to taste.

Honestly, while I was making this the first time, I didn't expect either of us to like it and I assumed I wouldn't cook the rice long enough. I was more than impressed with myself when this turned out so well. And since Tom likes it so much I can easily just write "risotto" on the menu for the week and know that he won't complain about the lack of a meat with it.

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