Side Pannel
Creamy Mushroom Risotto
Creamy Mushroom Risotto
- Recipe Submitted by Healthy Recipes on 02/04/2014
Category: Main Dish
Ingredients List
- 6 cups chicken broth, vegetable broth is also an option
- 3 tablespoons butter, divided
- 8 ounces Portobello mushrooms, thinly sliced
- 8 ounces white mushrooms, thinly sliced
- 8 ounces Shitake mushroom, thinly sliced and stems removed
- 2 shallots or ½ yellow onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (you can use more chicken or vegetable stalk to replace)
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons finely chopped chives, optional
- 4 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Asiago cheese
Directions
In a saucepan, over medium heat bring broth to a slow boil, then reduce heat the temperature to low.
Warm 2 of butter in a large saucepan over medium-high heat. Stir in the mushrooms season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon butter to skillet, and stir in the shallots or yellow onion. 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 periodically, so that it does not stick to the pan. I stir every minute or two. Stir until the liquid is completely absorbed and the rice is al dente, about 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives (optional), parmesan and asiago cheese. Season with salt and pepper to taste.
Warm 2 of butter in a large saucepan over medium-high heat. Stir in the mushrooms season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon butter to skillet, and stir in the shallots or yellow onion. 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 periodically, so that it does not stick to the pan. I stir every minute or two. Stir until the liquid is completely absorbed and the rice is al dente, about 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives (optional), parmesan and asiago cheese. Season with salt and pepper to taste.
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