Gourmet Mushroom Risotto

It's about time for a new recipe!  Ethan is taking his last nap of the day and I would like to give him all my attention once he wakes up so I don't have a lot of time.  Let's get straight to the point.


I really enjoyed this recipe.  It was rich, creamy, and filling.  I had never had risotto in my life before I made this so I have no idea how close it is to the real thing but it was very good.  Give it a try someday when you don't mind standing by the stove for thirty minutes, stirring rice continuously, and pondering about how good life really is.

Gourmet Mushroom Risotto

From allrecipes.com

6 cups chicken broth, divided

3 tablespoons olive oil, divided

1/2 pound portobello mushrooms, thinly sliced

1/2 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups Arborio 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

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

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. 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 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.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.