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Recipe Thursday-Mushroom Risotto

Posted on June 23rd, 2011 | Posted in Recipes, Side Dish

One more recipe that I made at the beach was Mushroom Risotto it was a side to my grilled steaks and strawberry spinach salad. It is definitely a time consuming dish, but the flavor that develops is well worth the effort! Do make sure that you give enough time for the risotto to cook prior to prepping your main dish. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.

Mushroom Risotto

Serves 4-6


2 tablespoons butter (880000)
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine (991970)
5-6 cups chicken stock (use vegetable stock for vegetarian option) (331101)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped (990195))
1 3/4 cups arborio rice (991588)
1/3 cup freshly grated Parmesan cheese (775628)
Salt and freshly ground black pepper (CQS030/CQP065)
2 tablespoon chopped fresh parsley or chives

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.


Bring stock to a simmer in a saucepan.

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. If necessary at the end you can cover with a lid to speed up the cooking rice.

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Adapted from Simplyrecipes.com

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