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
olive oil, divided
white mushrooms, thinly sliced
- 1 onion chopped
1 1/2 cups
dry white wine
sea salt to taste
freshly ground black pepper to taste
finely chopped chives
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.