Our Crazy Life

Raising three kids just one day at a time

Mushroom Risotto March 18, 2009

6 cups chicken broth
4 tbs butter
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
salt and pepper to taste
3 tbs finely chopped chives
4 tbs butter
1/2 cup grated Parmesan cheese

1. In a saucepan, warm the broth over low heat.
2. Warm 3 tbs butter in a large saucepan over medium high heat.  Stir in the mushrooms and cook until soft; 3-5 minutes.  Remove mushrooms and their liquid; set aside.
3. Add 1 tbs butter to skillet and stir in the shallots.  Cook 1 minute.  Add rice, stirring to coat with butter; 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.  Add 1/2 cup of broth to the rice and stir until the broth is absorbed.  Continue adding broth, 1/2 cup at time, stirring continuously until the liquid is absorbed and the rice is al dente – about 15-20 minutes.
4. Remove from heat and stir in mushrooms with their liquid, butter, chives and Parmesan.  Season with salt and pepper to taste.

This goes great with the Garlic Chicken!


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