Once upon a time, I was too scared to attempt to make risotto.
The Italian rice dish of my dreams was supposed to be creamy, complex and time consuming.
Admittedly, it is creamy. It is complex in its developed flavors and it does take some time to reduce the cooking liquids into a delicious bath of thick broth. But actually risotto is an amazingly simple dish with spectacular results.
Harvest Club White Mushrooms are on sale at Brookshire’s this week. The addition of this simple ingredient elevates the flavors of risotto to angels-singing-at-the-gates-of-heaven proportions. While you do have to give yourself some time to bring this dish together, the minutes will be well spent. I promise.
No fear involved.
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6 cups chicken broth, divided
3 Tbs olive oil, divided
1 lb portobello mushrooms, thinly sliced
1 lb 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 Tbs finely chopped chives
4 Tbs 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.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutritional Information: Calories 654; Calories from Fat 176;Total Fat 20 g;Cholesterol 25 mg; Sodium 966 mg;Total Carbohydrates 85 g; Dietary Fiber 2 g; Sugars 2 g; Protein 29 g