Mushroom Risotto | Delicious Easy Recipe
Don't let Risotto intimidate you! All it takes is patience! This is a great classic recipe and is easy to follow.
Ingredients
1 Cup Arborio Rice
32 oz Chicken Stock/Broth
Handful of Baby Portabella and Shitake Mushrooms
4 oz Dry White Wine
1 Whole Shallot
Parmesan Cheese
Canola Oil
Butter
Salt
Pepper
Instructions
Heat chicken stock in a saucepan until boiling. Set aside and keep on low heat.
Heat canola oil with butter in a frying pan. Add mushrooms and coat all pieces. Cook for about 10-15 minutes until all liquid is absorbed. Set aside.
Heat canola oil in a large saucepan. Add shallots and sweat for 1-2 minutes. Add rice and toast for 1 minute. Add white wine to deglaze until evaporated. Add a cup of chicken stock and stir constantly until almost evaporated, then add another cup and repeat until rice is tender. At the last cup, add mushrooms to reheat. Add the parmesan cheese, salt and pepper and mix. Plate and add more cheese on top. Enjoy!
Tony Hickman