Recipe: Mushroom Risotto
Updated: Sep 16
Risotto is such good comfort food, and it pairs great with a light, acidic white wine, or a fruity Pinot Noir. Give this one a try for a filling home-cooked meal.
6 cups chicken broth
3 tbsp your favorite oil (I recommend olive oil)
1 lb portobello mushrooms
1 lb white mushrooms
1 ½ cups rice
½ cup dry white wine
⅛ tsp sea salt to taste
black pepper to taste
3 tbsp finely chopped chives
4 tbsp butter
⅓ cup freshly grated Romano cheese—this cheese pairs great with an Arneis wine
Thinly slice all the mushrooms and dice the shallots
In a saucepan, warm the broth over low heat.
Heat 2 tablespoons your favorite oil in a separate saucepan over medium-high heat.
Add the sliced mushrooms to the oil, and cook until soft (Approx 3 minutes.)
Remove the mushrooms and save the liquid.
Add 1 tablespoon your favorite oil to skillet
Add the diced shallots to the skillet and cook for 1 minute.
Add rice, stirring to coat with oil, about 2 minutes.
When the rice is golden brown, slowly pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup of the warmed broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cups of broth, one at a time, stirring continuously, until absorbed, and then add the next cup
Repeat this process until the rice is “al dente” (soft enough to eat, but still firm) about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Romano cheese.
Season with salt and pepper to taste.