Mushroom Risotto
Ingredients:
1 cup Arborio rice
2 tablespoons olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
4 cups chicken stock, warmed
1 cup baby portobello mushrooms, sliced
1 cup shiitake mushrooms, stems removed and sliced
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
2 tablespoons chives, finely chopped for garnish
Instructions:
Prepare the Mushrooms:
In a large skillet over medium heat, add 1 tablespoon of olive oil.
Add the sliced baby portobello and shiitake mushrooms. Cook until the mushrooms are soft and browned, about 5-7 minutes.
Season with a pinch of salt and pepper. Remove from the skillet and set aside.
Cook the Risotto:
In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat.
Add the chopped shallots. Sauté until the shallots are translucent and soft, about 3 minutes.
Stir in the Arborio rice, ensuring the grains are well-coated in oil. Cook for about 2 minutes until the rice becomes slightly translucent around the edges.
Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
Add the Stock:
Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
Continue this process, stirring often, until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the stock.
Combine with Mushrooms:
Once the risotto is nearly done, stir in the cooked mushrooms. Mix well to distribute the mushrooms evenly throughout the risotto.
Finish the Risotto:
Remove the saucepan from the heat. Stir in the Parmesan cheese and butter until the risotto becomes creamy and rich. Season with salt and pepper to taste.
Serve:
Spoon the mushroom risotto into serving bowls. Garnish with freshly chopped chives.
Serve immediately, offering additional Parmesan cheese on the side if desired.