1 cube Edwards and Sons Not Beef bouillon OR Not Chickn
2 sprigs parsley
2 sprigs oregano
6 oz to 1 lb mixed mushrooms
1 shallot
3/4 cup Arborio Rice
2 TBS red cooking wine OR white cooking wine
2 pats butter, 4 tsp
1 oz shaved parmesan cheese, divided
Instructions
NOTE- when using not-beef bouillon use red wine, and when using
not chickn bouillon use white wine. Rinse and dry fresh herbs and
vegetables.
Prepare your mise en place- Pick and chop
parsley and oregano leaves, reserving stems.
Remove any tough mushroom stems and reserve;
thinly slice caps and tender stems. Peel and
mince shallot. In a saucepan over high heat,
combine 3 3/4 cups water, bouillon cube,
parsley stems, oregano stems, and tough
mushroom stems. When the liquid starts to boil
turn off the heat, but keep hot on the stove.
Add 1 teaspoon cooking oil to skillet, heat to
medium high. Add sliced mushrooms in a single
layer. Cook without stirring until mushrooms
begin to brown on the first side. Turn or stir
mushrooms, and cook until they are brown all
over. Transfer to plate. Reduce heat to
medium, and add remaining 1 teaspoon cooking
oil. When oil is hot add shallot. Cook,
stirring, until shallot begins to become
translucent, 2-3 minutes. Add rice, and stir to
combine. Remove pan from heat, add cooking
wine, and return to heat. Cook while stirring 1
minute.
Add 1/4 cup broth (you can remove/strain out
the herb and mushroom stems, or just avoid
adding them to the risotto), and cook while
stirring vigorously until liquid is almost
fully absorbed. Repeat this step until you’ve
used all the broth and the rice is tender but
still firm (“al dente”). If you’d like the rice
more tender, add a bit of warm water, and cook
until it is absorbed. Stir in sautéed
mushrooms,Remove risotto from heat, and
vigorously stir in butter and half of Parmesan.
Taste, and adjust seasoning as desired with
PeachDish Salt. The finished dish should be a
similar consistency to firm rice pudding. If it
is too stiff, stir in a little warm water. If
risotto is too cool or too thin, return pan
briefly to medium heat, and stir.
Divide risotto between 2 plates or bowls, and top
with sliced chicken and remaining Parmesan. Enjoy!
Originally Submitted
8/28/2017
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