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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Alle Zum Essen, 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:  
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
2 shallots, diced
1½ cups arborio rice
½ cup dry white wine
Sea salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese
Directions:
Directions:
In a saucepan, keep the broth warm 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 three minutes. Remove mushrooms and their liquid and set aside.

Add 1 tablespoon olive oil to the skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, and cook about two minutes. When the rice has taken on a pale golden colour, pour in the wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ 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 butter to taste.
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
May use any combination of mushrooms. Auntie Amanda has been known not to measure the quantity of wine she uses as she chats and cooks. Sometimes her "wine" risotto cannot be served to children.

 

 

 

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