New Dish: Mushroom Risotto
Another successful dish from my New Dish series, my first ever risotto, and it was another special request from my husband. I used a recipe from allrecipes.com (below). The recipe was easy to follow, the hardest thing in this dish is patience. You can not get impatience and add liquid to fast or to often, and you must keep stirring. The only difference was I decided to switch one cup of wine for one cup of broth. And at the end I added prosciutto and parmesan to the top.
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
freshly ground black pepper to taste
3 tablespoons finely chopped chives
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.