Monday, December 7, 2009

Two Mushroom Risotto

This recipe is adapted from a recipe found on Risotto is a deceptively hard dish. All it really takes to make good risotto is planning, patience and time. Check out my risotto cooking tips here.

6 cups vegetable broth
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
kosher salt to taste
freshly ground pepper to taste
3 tablespoons butter
1/3 cup Parmesan cheese shredded
  1. In a saucepan, warm the broth over a low heat. Keep it warm and at arms reach.
  2. Cook the mushrooms in batches in a 12 inch skillet by warming 1/2 tablespoon of olive oil in the skillet over medium heat. Stir in 1/2 lb of mushrooms, and cook until soft, about 3-5 minutes. Remove the mushrooms and set aside with their liquids. Proceed the the remaining 1 1/2 pounds of mushrooms until all have been cooked.
  3. Wipe you skillet clean and add the remaining 1 tablespoon of oil, and add the shallots. Cook for 1 minute. Add the rice, stirring to coat with oil, about 1 minute. When the rice has taken on a golden translucency, add the wine, stirring constantly until all the wine is fully absorbed.
  4. Add 1/2 cup of warm broth to the rice, stirring constantly until the broth is absorbed by the rice. Continue add in the broth 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, this should take about 20 to 30 minutes.
  5. Remove from the heat, and stir in the butter until melted. Then add the mushrooms and Parmesan cheese and mix until combines. Season to taste with salt and pepper.

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