Thursday, June 9, 2011

Mushroom Risotto-- A recipe

I have wanted to make risotto since I saw Mario Batali make it on the Food Network.

Last night, I finally took the leap and tried it out.

It's not that I thought it was hard or I couldn't do it.

It's just that I know it is time consuming to make and well, I have two kiddos.

And you know how that can go.

First you need a special rice, arborio rice--- 
And you need a bunch of these guys--- slice them thinly
I love mushrooms, after they are cooked of course!
And you need some wine.
I used cooking wine, but you can use any dry white wine.
Don't drink it all!
Saute the mushrooms in olive oil-
Dice up an onion, medium sized--
 Heat up some chicken broth--
 Mmmmmmm, rice cooking with wine, onion, garlic and broth.  It is soaking up that liquid!  Stirring, stirring. Adding more broth.  Standing, maybe drinking some wine or maybe not! ;-)
 The finished goodness--
With mushrooms, cheese, butter and chives stirred in!
Yum, what a dinner!
Risotto is absolutely delish!!!
  Recipe---(adapted from

1 1/2 cups arborio rice
1/2 pound portobello mushrooms, thinly sliced
1/2 pound white mushrooms, thinly sliced
6 cups chicken broth
3 T olive oil
a couple of cloves minced garlic
1 medium onion, diced
1/2 cup dry white wine
salt and pepper to taste
3 T butter
3 T chopped chives
1/3 cup Parmesan cheese
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.
In a saucepan, warm the broth over low heat.     
  Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. 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 30 to 40 minutes.                        
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.  Season with salt and pepper to taste.                

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