Tuesday, October 11, 2011

Mushroom Risotto Recipe

Tonight I tried my first risotto. I have never actually had risotto so I am not quite sure what it's supposed to be like. I read up on how the texture is supposed to be, slightly al dente (resists slightly to the tooth but not hard in the center). Gordon Ramsey is always yelling about the risotto on Hell's Kitchen so I kind of have an idea of what qualities its supposed to have. Overall I thought that this risotto needed more flavor and more creaminess. My husband loved it and had seconds. Maybe my expectations are too high for risotto. If you have any suggestions for recipes or tips on hot to cook risotto please share them with me.


6 cups low-sodium chicken broth 
3 tablespoons extra virgin olive oil 
1/2 pound portobello mushrooms, thinly sliced 
1/2 pound white mushrooms, thinly sliced 
2 shallots, diced 
1 clove garlic, minced 
1 1/2 cups Arborio rice 
1/2 cup dry white wine 
freshly ground black pepper to taste 
3 tablespoons finely chopped chives 
3 tablespoons butter 
1/3 cup freshly grated Parmesan cheese 


In a medium saucepan heat broth and keep at low heat. 

Heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium high heat. Stir in mushrooms and cook until soft, about 3 minutes. Place mushrooms with their juices in a bowl and set aside. 

Add 1 tablespoon of olive oil and 1 tablespoon of butter to skillet and melt over medium high heat. Stir in shallots and garlic and good for 1 minute. Add rice and saute for about 2 minutes. When rice is a pale golden color add wine. Stirring constantly until full absorbed.

Add 1/2 cup of hot broth and stir constantly until the liquid is absorbed. Repeat with remainder of broth or until the rice is al dente, about 20 minutes. 

Halfway point of adding the broth. 

Remove from heat and add chives, cheese, mushrooms with juices and salt and pepper to taste. 

It's always best to serve risotto right away. To reheat leftovers, do so as quickly as possible to avoid a mussy mess. You cannot freeze and reheat leftovers. 
(I learned all this from reading expert risotto websites)

1 comment:

  1. hi, i'm italian and id' like to give you an advice! risotto becomes creamy thanks to the butter. after you cooked the rice, remove it from the heat and pour cold butter and stirr. it gives creaminess. you can also add parmesan, but if you dont use also butter, risotto remains sticky. it has to be humid.