Wednesday, January 26, 2011

Mushroom risotto


My first attempt at risotto for dinner yesterday! It came out so creamy and delicious. It was well worth the effort of standing and stirring for 40 mins (well, 10 mins for me, my fabulous boyfriend did the rest)! I only had risotto once in a restaurant (mushrooms and truffles) and this was better!

Gourmet Mushroom Risotto
Adapted from
Serves 4 (if served as main dish)

6 cups chicken broth
3 tablespoons olive oil
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons finely chopped chives (I used dried chives because my supermarket didn't have fresh)
3 tablespoons butter
1/3 cup freshly grated Parmesan cheese

1. In a saucepan, warm the broth over low heat.
2. 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.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Over medium heat, add rice, stirring to coat with 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 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 35 to 40 minutes.


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


Enjoy! :)


ytonth said...

That was soooo yummy :DDDDDD
xoxoxooxox chip

Kathy said...

I'll make you some more...but you'll have to stir again hehe <3

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