Thursday, December 6, 2012
I have been on this risotto kick lately. I have never had it let alone made it until last week. I decided to get out my Italian Cookbook last week and made a wonderful Asparagus Parmesan Risotto. My husband and I instantly fell in love and so this is how my Mushroom Risotto came about. Yes it involves a lot of stirring, it is not a recipe you can just set on the stove and walk away from. But with all that love comes a wonderful simple meal perfect for two. Enjoy!
(image courtesy of google images)
Mushroom Risotto (adapted from Favorite Italian Cookbook)
5 1/2 cups of chicken broth (or vegetable broth)
1/4 teaspoon salt
2 tablespoons of olive oil
2 cloves chopped garlic
1/3 cup finely chopped onion
fresh sprigs of thyme (or other favorite herb)
1 3/4 cups arborio rice
2/3 cup white wine
1 1/2 cups of diced mixed mushrooms of your choice (I used cremeni and button)
freshly grated parmesan cheese
1. Bring broth to a boil and then turn down and let simmer
2. Heat olive oil and add onion, garlic and thyme and cook for 2-3 minutes
3. Add mushrooms and cook 2-3 minutes more.
4. Add white wine and stir slowly until all the wine has been absorbed. Next add broth to mushroom mixture 3/4 of a cup at a time. Constantly stir until broth has been absorbed and then add next 3/4 cup. Continue until all broth is gone and arborio is tender.*
*It is very important to keep stirring as this is the secret to a great risotto.
Plate and add salt, pepper and freshly grated parmesan cheese.
(this tastes best with your favorite glass of wine!)