Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. This recipe complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente.
|Serves||Preparation Time||Cooking Time|
|2 People||20 Minutes||30 Minutes|
- 6 cups chicken broth, divided
- 3 tbsps (tablespoons) olive oil, divided
- 1 pound portobello mushroom, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tbsps finely chopped chives
- 4 tbsps butter
- 1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tbsps olive oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, for about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tbsp olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stir to coat with oil, about 2 minutes. When the rice becomes pale, golden coloured, pour in wine, constantly stirring 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, with constant stirring, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan cheese. Season with salt and pepper to taste.