Mushroom Risotto
Ingredients
- 4–6 cups chicken or vegetable broth
- 2 cups chopped mushrooms
- 4 tablespoons butter, divided
- 4 tablespoons diced shallots
- 1 teaspoon salt
- 1 cup Arborio or Carnaroli rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
Instructions
- In a medium-size pan, heat the broth until it boils. Place the mushrooms in a sauté pan with 1 tablespoon butter and sauté for 3 to 4 minutes until browned. Remove from heat. Add shallots, 1 tablespoon butter and salt to the pan and sauté for 2 to 3 minutes until they begin to caramelize. Remove the mushrooms and shallots from the pan and set aside. Use the same pan to cook the rice. Add the rice and 1 tablespoon butter. Stir for 2 to 3 minutes until the rice begins to brown. Add wine and continue stirring until the wine is almost absorbed. Begin to add the broth ½ cup at a time. Stir until the broth is almost absorbed and then add more. This process will take 20 to 30 minutes. Taste the rice along the way. It should resemble thick porridge and be tender, with just a bit of bite left. Remove from the stove top. Add the final tablespoon of butter, Parmesan cheese, mushrooms, shallots and more salt if necessary. Serve immediately. Edible Michiana original recipe
