I had every intention of making this post a “local favorites” post. But then, I got a craving for risotto. Who can resist a bowl of warm, creamy, parmesan risotto? So I ran out to the store and spent 20 minutes or so looking for the one box of Arborio rice they had in stock. I saw some beautiful fresh mushrooms and decided it would have to be mushroom risotto. And with how delicious this was, I’m not even sorry I didn’t do a local favorites post. Seriously, if you’re willing to stir a pot of rice for 25 minutes, make this as soon as possible.
I also just got a new camera (thanks mom and dad!) and was pretty excited to try it out on some new recipes. Better, huh?
But anyway, back to the risotto. Like I said, this recipe takes a bit of effort. It’s not terribly hard, but it’s absolutely essential that you stir the risotto the entire cooking time. I promise it’s worth every arm cramping second.
Are you convinced yet?
- 1 c. Arborio rice
- 6 oz. mushrooms (I used Crimini, Portobello, and shiitake, but feel free to use whatever you like or whatever you have on hand.)
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 TBS. Olive oil
- 1/2 c. dry white wine
- 4 c. chicken broth
- 3/4 c. freshly grated parmesan
- Sprinkle of fresh, chopped parsley
- Wash and slice your mushrooms to desired size. Preheat a pan with 1 TBS. Olive oil. Add one clove of minced garlic, shallot, and mushrooms and cook until mushrooms are soft, 5 minutes. Set aside.
- Heat 1 TBS. Olive oil in a large pot. Add the other clove of minced garlic and the Arborio rice. Stir for 2 minutes.
- Add in 1/2 cup wine and stir continuously until the rice has absorbed the wine. Add 1/2 cup chicken broth and stir until absorbed. Note: if you’re cooking alone, it’s a good idea to pre-portion your broth into 1/2 c. portions. It’s very important that you stir the entire time and having to stop to pour a cup of broth may affect your risotto.
- Continue to add the broth in 1/2 c. portions, stirring continuously, until the broth is absorbed. Continue in this manner until you have used all the broth.
- Remove your risotto from heat and fold in the parmesan and mushroom mixture.
- Garnish with fresh parsley and enjoy!