You may know risotto as a northern Italian rice dish cooked with broth until it reaches a creamy consistency. And while authentic, Italian-style risotto cooked the slow and painful way may be a lot to handle sometimes, it is usually worth the process. Why? Well, the best thing about risotto is its versatility – the broth can be derived from meat, fish, or vegetables, and its contents can contain butter, onion, white wine, or parmesan cheese. This particular dish complements grilled meats and chicken dishes very well. If you’re interested in taking the next steps, check out the ingredient list and directions below!
• 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
• 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
• 1 cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat.
2. 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 them aside.
3. Add 1 tablespoon olive oil to the 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 the wine, stirring constantly until the wine is fully absorbed.
4. 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.
5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of The Hamptons at East Cobb Apartments in Marietta, Georgia.