Risotto. Creamy, rich and a beautiful texture. It is one of my all time favorite dishes to make...and eat. I made my first risotto for friends who had recently had a baby...and looking back, it was pretty dull (though it was good at the time). But a risotto has so much potential! This one is simply divine. Please don't skimp on adding the green onions at the end, they are essential in achieving a well-balanced flavor. (I guess, unless, you REALLY don't like green onions).
Note: I have made this with normal yellow onions and it was still very delicious. So there is definitely room for variations.
Tip: "Cooking wine" should never be replaced for real wine. I learned this the hard way..."cooking wine" has so much salt, it can nearly ruin a meal (and has ruined a meal in my house!)
Awesome Mushroom Risotto
6 cups chicken broth
3 tablespoons olive oil, divided
1 pound portobello or white mushrooms, thinly sliced
2 shallots, diced
1 garlic clove, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea or kosher salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/2 cup - 1 cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.