gourmet mushroom risotto
I personally don't really like mushrooms but was asked to cook it for a family dinner so I got this recipe from my neighbor and added a few more ingredients and wala! Everyone loved it, I hope you guys do too!
prep time
25 Min
cook time
35 Min
method
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yield
5 serving(s)
Ingredients
- - sea salt
- - black pepper
- 2 - shallots, diced
- 1/3 cup parmesan cheese, grated
- 1/2 cup white wine, dry
- 1 1/2 cups arborio rice
- 6 cups chicken broth, devided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 3 tablespoons finely chopped chives
- 3 tablespoons olive oil, devided
- 4 tablespoons butter
How To Make gourmet mushroom risotto
-
Step 1In a saucepan, warm broth over low heat.
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Step 2Warm 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in mushrooms and cook until soft. (about 4 minutes) Remove mushrooms and their sauce, set aside.
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Step 3Add remaining olive oil to skillet, stir in shallots. Cook for 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken a pale golden color, pour in wine, stirring constantly until wine is absorbed.
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Step 4Add 1/2 cup of broth to the rice, and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently until liquid is absorbed and the rice is al dente. (17-20 minutes)
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Step 5Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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