1 tablespoon and 1 1/2 teaspoons olive oil, divided
1/2 pound portobello mushrooms, thinly sliced
1 shallots, diced
3/4 cup Arborio rice
1/4 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
1 tablespoon and 1 1/2 teaspoons finely chopped chives
2 tablespoons butter
2 tablespoons and 2 teaspoons freshly grated Parmesan cheese
Instructions
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in large saucepan over medium-
high heat. Stir in the mushrooms, and cook until soft, about 3
minutes. Remove mushrooms and their liquid, set aside.
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.
Remove from heat, and stir in mushrooms with their liquid,
butter, chives, and parmesan. Season with salt and pepper to
taste.
Originally Submitted
1/18/2013
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