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  • Gourmet Mushroom Risotto

    1 vote
    Gourmet Mushroom Risotto
    Prep time:
    Cook time:
    Servings: 6-8
    by Hilda Fonseca de Gill
    6 recipes
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    Ingredients

    • 6 cups chicken broth divided
    • 3 tablespoons olive oil divided
    • 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 black pepper to taste
    • 4 tablespoons butter
    • 1/2 cup freshly grated Parmesan cheese

    Directions

    1. In a saucepan, warm the broth over low heat.
    2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
    3. Add 1 tablespoon 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. Add 1/2 cup broth to the rice, and stir until the broth is 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.

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