I was always under the impression that Risotto was fancy and difficult to make. I made this assumption without doing any research. I could have been making this a long time ago! I don’t want you making the same mistake. Risotto is delicious and incredibly easy to make.
(I was having technical difficulties getting the recipe card up for this post) I am so sorry!
- 6 cups chicken broth, divided
- 2 tablespoons olive oil
- 1 pound portobello mushrooms, thinly sliced
- 1 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 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 two tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove the mushrooms and their liquid, and set aside.
- Add 1 tablespoon of 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. 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
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