I’ve been wanting to make risotto for quite a while now but just haven’t found the time or motivation to do it. Today I finally set out to make it for lunch because, frankly, we didn’t have much to eat around here! I was a little concerned about whether it would turn out alright but luckily, it did! It was a very time consuming process. I probably spent about 20 minutes just standing at the stove stirring it and that’s on top of the time spent to get the prep done. It was well worth it though as this risotto was just as good as the stuff I’ve ordered in restaurants previously.
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth 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 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. 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 15 to 20 minutes. (I kept the heat on low-medium during this process.)
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.