It's been extremely cold here this last week and I've been craving some creamy risotto. So, I decided to make some. This is definitely not "fast food" but I didn't mind standing over the hot stove stirring this yummy dish. I love mushrooms and the time it takes to create this risotto is well worth it. We had this risotto with some chicken and a green salad. It was a perfect meal for a chilly evening.
- 6 cups
chicken broth, divided
-
3 tablespoons
olive oil, divided
-
1 pound
white mushrooms, thinly sliced
- 1 onion chopped
-
1 1/2 cups
Arborio rice
-
1/2 cup
dry white wine
-
sea salt to taste
-
freshly ground black pepper to taste
-
3 tablespoons
finely chopped chives
-
4 tablespoons
butter
-
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 chopped onion and cook until soft about 6 minutes. Add 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 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 and onion with their liquid and butter. Sprinkle chives, and parmesan.on each serving. Season with salt and pepper to taste.
Oh..your risotto looks yummy~
ReplyDeleteHi Sunny Lee,
DeleteThis is a fantastic recipe - very yummy and perfect for a cold night.