Mushroom Risotto
Servings 4
Equipment
- Small Saucepan
- Large Skillet or Heavy-Bottomed Pot
Ingredients
- 4-5 cups of chicken broth or vegetable broth warmed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot diced
- 8 oz cremini mushrooms sliced
- 1 clove of garlic minced
- ¾ cup dried arborio rice
- 1 cup dry Pinot Gris
- 1 tbsp butter
- 2 tbsp parmesan cheese finely grated, plus more for serving
- 1 tbsp fresh parsley chopped
Instructions
- Heat the broth in a small saucepan over medium-low heat.
- Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the arborio rice and toast for 2 minutes, stirring occasionally.
- Deglaze the skillet with the wine, stir, scraping up any bits on the bottom. Stir constantly until the liquid has fully absorbed.
- Add a large ladle of warm broth to the rice and cook, stirring constantly, until the liquid has fully absorbed.
- Add another large ladle of warm broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks, the rice will take on a creamy consistency as it releases its natural starches.
- Continue adding broth, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, but not crunchy.
- Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed.
- Top with freshly chopped parsley. Serve immediately.