Mushroom Risotto
Mushroom Risotto
Risotto is easy but is definitely a labor of love. That is why I only make it for people I love. You can skip the mushrooms and add in a green vegetable at the end such as peas or roasted asparagus. I like to simplify everything so I just microwave my broth to heat it instead of warming it in a sauce pan. If you have a 4 cup liquid measuring cup that works perfectly. You want to make sure that you are adding warm broth to the rice 1/2 cup at at time and stirring constantly. This is what gives the risotto it’s creamy texture. I usually just use better than bullion but if you have some store bought or homemade stock, use that.
Ingredients
Equipment
Method
- Saute the diced shallot in olive oil for 2-3 minutes until soft. Add the salt and stir.
- Add the sliced mushrooms to the salted shallots and saute until starting to brown and the mushrooms have reduced in size by half.
- Stir in 1 cup rice and coat in mushroom juices and oil. Allow to toast for 1 minute.
- Add the wine and stir until absorbed.
- Add the broth 1/2 cup at a time making sure to stir continuously before adding more. You will see the mixture starting to become more and more creamy. The risotto with thicken a but as it cools.
- Top with parsley to serve or parmesan cheese. Serve with the rest of the wine and some crusty bread.