Parmesan Mushroom Risotto
2016-05-07 19:12:32
Serves 6
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 lb portobello mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 3 tablespoons chopped chives
- 4 tablespoons butter
- 1/2 cup parmesan cheese, grated
Instructions
- In a large pot over low heat, warm the chicken broth. In a large pan over medium-high heat, heat 1 tablespoon olive oil. Add the mushrooms and cook until soft, 7 minutes. Transfer to a plate and set aside. Wipe out the pan with paper towel and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, 1 minute. Add the rice and cook, 4 minutes or until lightly golden. Add the wine and stir until absorbed, 5 minutes. Add 1/2 cup broth to the rice at a time, stirring until absorbed. Continue adding broth until the rice is al dente, 30 minutes. Remove from the heat, add in the mushrooms, butter, chives and parmesan. Season with salt and pepper and serve.
Adapted from All Recipes
Adapted from All Recipes
SALT & PREPPY https://www.saltandpreppy.com/
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