Monday, November 21, 2011

Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. This is a dish that will impress guests. This recipe uses Baby Bella mushrooms, but you can use crimini, Portobello, porcini or a combination of all three.

Mushroom Risotto
Serves 6

2 cups Baby Bella mushrooms, sliced
2 cups Arborio rice
1 tsp. olive oil
3 tsp. butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
Salt and pepper
½ cup grated Parmesan cheese
4 tbsp. chopped parsley

In a medium size heavy sauce pan, sauté garlic in 1 tsp. olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add ½ cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

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