1 tablespoon and 1 1/2 teaspoons olive oil, divided
1/2 lb portobello mushrooms, thinly sliced
1/2 lb white mushrooms, thinly sliced
1 shallot, 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 freshly grated parmesan cheese
Instructions
In a saucepan, warm the broth over low heat.
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.
Add 1 tablespoon olive oil to skillet, and stir in the shallot. 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 the wine, stirring constantly until the wine is fully 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
11/17/2013
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