Risotto

Portobello Mushroom & Herb Risotto

Posted on

Portobello Mushroom Risotto

 

 

 

 

 

 

I cannot believe I have never attempted a Risotto in this house before. After watching the show Chopped on the Food Network and learning what definitely not to do I set out to make my own. It is in fact super easy and while it takes a bit of time to make it is totally worth it!. This can be a meal in itself or serve it up as a very filling side dish. Either way you will have leftovers if you are cooking for just two people.

Ingredients:

  • 6 Cups Chicken Broth (I used low sodium, No MSG)
  • 1 ½ cups Arborio Rice
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Medium Shallot (finely chopped)
  • 1 Garlic Clove (minced)
  • 1 Tbsp Olive Oil
  • 1 Tsp White Truffle Oil
  • 2 Tsp Pepper
  • 3 Medium – Large Portobello Mushrooms (chopped)
  • ½  Cup Dry White Wine
  • 2 Tbsp Fresh Thyme Leaves (if you use dried Thyme use 1 Tbsp)
  • ¼ Cup Italian Parsley (chopped)
  • ¼ Cup Chives (chopped)
  • 5 Tbsp Freshly Grated Parmesan Cheese

How To:

  1. In a pot bring your broth to a boil and set it aside.
  2. In a skillet, melt 2 Tbsp of butter then toss in your mushrooms.
  3. Drizzle the truffle oil over the mushrooms while they cook.
  4. Add in the pepper and thyme and combine. Allow the mushrooms to cook down for about 3-4 minutes. Set aside and cover.
  5. In a large pot melt the remaining butter with the olive oil. Add in the shallots and garlic and allow them to cook until golden.
  6. Add the rice and combine until the rice takes on a golden color as well.
  7. Pour in the wine and allow it to cook down.
  8. Add in 1 large ladle of broth and stir. Reduce the heat to medium. Once the liquid is cooked down add in another ladle of broth. (I had to add another ladle in every 3-4 minutes so keep the pot of broth close by)
  9. Continue stirring occasionally and adding the broth in in increments until all the broth is used.
  10. This process should take 20 – 30 minutes. By the end your rice will be perfectly soft and cooked.
  11. Once the rice is ready, add the cooked mushrooms with all their juices, parsley, chives and Parmesan, stir to combine.
  12. I served ours with some fresh chives and Parmesan on top but this is optional.