Mushroom Risotto

Risotto

Is it hard to make?  

Pshhh.  

No.

"It takes a little bit of practice to begin with."

"There's a certain amount of concentration involved."

"Risottos are very sensitive to timing."

"Risotto is notoriously difficult to get right."

Whatever.

Do you have a spoon and if so, do you know how to stir?? If you answered yes, you too can make a beautiful, creamy risotto.

It's a whole different way of cooking short-grained rice.  By adding the liquid little by little, it makes it's own creamy sauce.  You add a little flavor and cheese and it's a savory sensation indeed!

Goes great with any grilled meat,  really good with pork or chicken, or is a yummy main dish all on it's own.

Mushroom Risotto

1 lb. mushrooms, thinly sliced (I used Portabello, Crimini, and white)
Olive oil
6 cups chicken broth
2 shallots, minced
1 1/2 cups Arborio rice
1/4 cup butter
1/2 cup grated Parmesan cheese

In a large heavy pot, heat a drizzle of olive oil.  Add mushrooms and saute until soft, about 5 minutes.  Remove and set aside.

Over medium heat, add another drizzle of olive oil to the pot, stir in the shallots.  Cook 1 minute.  Add rice, stir to coat with oil and toast until its a pale golden color.  

Heat broth, add 1/2 cup of broth to rice.  Stir and cook until absorbed.  Continue adding broth 1/2 cup at a time, stirring occasionally (contrary to popular belief, you really don't have to stir constantly) until the liquid is all absorbed and the rice is al dente.  Should take around 15-20 minutes.

Remove from heat, stir in mushrooms, butter and Parmesan.  Season with salt and pepper.  Serve on a heated plate or shallow bowl.


Tip:  Don't sub long grain rice.  It's not starchy enough to make a creamy sauce.  

Tip 2:  The broth is a guestimate.  Totally a 'see how it goes' thingy. You may need more or it may be all ready before you add the remainder of it.  Just test for doneness every now and then.

Tip 3:  If you really want to creamy it up even more, add a little cream or half and half at the end.

Tip 4:  Try adding a little truffle oil at the end - it will make it better than ever (not that this really needs any improvment!).


Can I just give a shout-out to shallots??  They are so flavorful!  Kind of like a mild onion with a hint of garlic but not in-your-face burn.  You can always use just onion and/or garlic but these really make it perfectly flavorful.

Enjoy!  

You know you will.

Posted by Rona