Disclaimer: This is not entirely my recipe. I have adapted it from a Porcini Mushroom and Gorgonzola cheese recipe that I found on Everyday Italian.
I love risotto. It is even fun to say...Risssottto!
Risotto is creamy, delicious, warm and comforting.
I am very fond of comfort food and this is one of my faves.
You can eat it by itself or with a tender grilled steak.
Rosemary Chicken or a blackened Salmon fillet go great with it too.
So many options..this really is the ultimate side dish!!
My take on the Mushroom Risotto
Here's what you'll need:
- Arborio rice - I used Gourmet House brand from Wal-Mart (only because that was all they had that day) so you can use whatever brand you prefer.
- 5 cups of low sodium chicken stock (the original recipe called for 4, but I think 4.5 to 5 is better)
- 1 1/2 cups of sliced Porcini or Portabello mushrooms (I used fresh Portabello instead of dried)
- 1/2 stick of butter plus 1 extra Tablespoon - divided in half
- 2 small shallots - minced
- 1/4 cup of heavy cream
- 1 cup shredded Parmesan & Romano cheese - I took out the Gorgonzola because I found it to be too strong for me
- 1/2 cup of dry white wine
- 1 small clove of garlic - crushed
Place chicken stock in a saucepan over medium - low heat to simmer.
Heat 2 tablespoons of butter in a separate large sauce pan over medium-low heat.
Saute the shallots and garlic in the butter until the shallots are tender and garlic is lightly browned.
Really be careful not to burn the garlic... it will turn very bitter if you do.
Remove the shallot/garlic mixture for a few minutes and set aside.
Take the other 2 Tablespoons of butter and melt in the skillet.
Add the mushrooms and continue cooking until they are soft.
Once the mushrooms are soft, add the last tablespoon of butter to the pan and pour in the Arborio rice.
stir the rice to coat with the butter.
Add the garlic and shallot mixture in.
Next, add the 1/2 cup of dry white wine and let simmer
until it is almost evaporated (STIR CONSTANTLY).
Stirring constantly is key to making creamy risotto.
Once wine is almost evaporated you can then add the 1/4 cup of heavy cream.
Remember to be continuously stirring!
Add the simmering chicken stock 1/2 a cup at a time to the rice. Stirring the whole time (see a pattern?)
Let each 1/2 a cup almost evaporate before adding the next.
Do this until all of the chicken stock is used.
This is how you get the creamy consistency and keeps the rice from being too hard.
Once the stock is all gone, remove the rice from the heat.
Add the Parmesan/Romano cheese and lightly stir to help it melt.
Serve and Enjoy!!