Classic Mushroom Risotto

Classic Mushroom Risotto

Well Worth All the Work 

 

After a LONG day of work I decided that I needed something warm and comforting and I decided that risotto would be just the thing. I had originally planned to make this meal for friends but plans fell through. I had previously found this recipe for Gourmet Mushroom Risotto from Allrecipes.com (my got to for new things to try) and decided that it would be a good first risotto to try. I knew that I wanted to make a classic risotto NOT one with cream. Below you will find my adapted recipe with step by step instructions.

Classic Mushroom Risotto 

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice (the type of rice is important make sure to buy Arborio)
• 1/2 cup dry white wine (I used light grape juice so I did not have to open a bottle of wine)

And so we begin:

The hour long process started with boiling the chicken stalk which I made from Better Than Boullion which I love because it makes chicken stock not broth. 

After you get the broth started slice the mushrooms. Once all that slicing is complete, heat a large skillet over medium heat. Add 2 tablespoons of olive oil to the pan. FUN FACT: One circle around the pan is a approx. a tablespoon so two turns will do it. 

Cook the mushrooms until they are soft, remove the mushrooms (and their liquid) from the pan and set aside.

Add the remaining tablespoon of oil to the pan and add the chopped shallots. Cook for 1 minute. Add the rice, stirring to coat with the olive oil. When the rice has taken on a pale, golden color, pour in juice (wine), stirring constantly until the wine is fully absorbed.

Add 1 ladle-full of broth to the rice, stir until completely absorbed. Continue to add broth one ladle-full at a time until the rice breaks down and leaves you with creamy delicious risotto. This part can take a very long time, I stirred my risotto for at least 45 minuted using all 6 cups of the chicken stock. You may not need all the stock, so keep testing your rice, when it is no longer crunchy you are DONE. 

 

Still crunchy!

Getting creamy

Once you have reached creamy perfection, add the mushrooms and their broth back into the pan. You now have delicious mushroom risotto. I served mine with beautiful pan seared scallops but it would be good with anything from chicken to steak.

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