MUSHROOM RISOTTO
Mushroom Risotto is a creamy luscious Italian rice dish made with chicken broth and fresh mushrooms right on the stove top using a spoon and a little elbow grease. You too can make delicious recipes that the chefs in five star restaurants make. Be sure to read my tips below for helpful tips for creamy risotto. This delicious...
Provided by Beth Pierce
Categories Rice Sides
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a large skillet over medium to medium high heat melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
- 2. Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown stirring constantly; 3-4 minutes Add the wine and cook until evaporated stirring constantly.
- 3. Add the warmed chicken broth about 1/3 to 1/2 cup at a time stirring and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes. Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese and if desired freshly chopped parsley. Salt and pepper to taste.
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