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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

TOMATO AND MUSHROOM RISOTTO Recipe

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This recipe for TOMATO AND MUSHROOM RISOTTO is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 shallot (finely chopped)
4 Tbsp. olive oil
8 oz. portabella mushrooms (sliced, can also use field or other mushrooms)
10 oz. arborio rice
12 c. dry white wine (or dry white grape juice)
4 c. chicken stock
8 oz. plum tomatoes (skinned, seeded and finely chopped - or tinned, let's be realistic!)
1 Tbsp. fresh basil (chopped)
1 Tbsp. chives (chopped)
2 Tbsp. Marscarpone cheese
3 Tbsp. freshly grated parmesan
sea salt
black pepper.
Directions:
Directions:
In a large saucepan saute the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to saute for another 5 minutes, stirring till softened.
Stir in the rice and cook for another minute or two. Add the wine/grape juice, stir and cook until absorbed. Pour in a quarter of the chicken stock, bring to a boil and cook until absorbed, stirring frequently.

Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. When the rice is al dente, mix in the tomatoes and herbs, stir in cheeses and check seasoning. For a less creamy risotto leave out Mascarpone.

Serve in warmed bowls topped with shavings of parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
This is a smarter more sophisticated version of a dish that Chris and Sheila used to live on as undergraduates.

 

 

 

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