Mushroom Risotto

5 Dec

I don’t know what got into me today; usually risotto is a bit of a daunting task after a full day of work. A “labor of love”, if you will. Ok, fine, it’s a royal pain in the butt. But it’s worth it, trust me!

½ white onion, chopped
2 cloves garlic, minced
2 packages of baby bella mushrooms, sliced
EVOO for sautéing

1 ½ cups Arborio rice
1-2 tablespoons EVOO
½ cup white wine
About 6 cups chicken broth
¼ cup chopped chives, preferably fresh
1/3 cup parmesan cheese
¼ cup Romano cheese

Sauté onion, mushrooms, garlic, and some EVOO together in a large skillet, and set aside. Don’t drain it, save the yummy mushroom juice in the pan.

In another big skillet or pan, on medium heat, add the Arborio rice and coat with about a tablespoon of EVOO. The rice should become golden after you “toast” it for a minute or two. Then, pour in the wine, and wait until the rice fully absorbs it.

Now the slow part. Add ½ cup of chicken broth to the rice and wait until it’s absorbed to add more, a ½ cup at a time, stirring constantly through the whole thing. You’ll add about 6 cups of broth all in all. This takes a while, about 20 minutes. Don’t rush it!

Taste it. The rice should be al dente but not crunchy.

Stir in mushrooms mixture, chives, and cheeses.

Yum! As you can see, I made some salmon (seasoned with Penzey’s Northwoods blend) and sugar snap peas with thyme to go along with it.

(Tip: When you reheat leftovers, make sure to add some liquid, or else it comes out like concrete.)


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