January 17, 2014

Mushroom Risotto

You're looking at one of my favorite side dishes.  There is something so comforting to me about Risotto in general but mushroom is a favorite.

Typically Risotto is made with Arborio rice but I've been trying to be good and that means no white rice in my house.  This short grain brown rice was just as good even though it did take slightly more liquid and a little longer cook time. The taste was creamy and flavorful and just as comforting as the Arborio that I usually use.  I also used less mushrooms than the original recipe called for but still found it to be plenty.  Click on the link below for the original recipe.

I wouldn't go so far as to say that this is a healthy side dish because of all the butter and cheese but it's certainly "healthier" when you use the brown rice.  That is the excuse that I used while piling my plate high and not sharing any. :)

Mushroom Risotto
Recipe modified from AllRecipes

  • 7 to 8 cups chicken broth, divided 
  • 3 Tbsp olive oil, divided
  • 1 pound mushrooms (I used cremini)
  • 2 whole shallots, diced
  • 1 1/2 cups uncooked short grain brown rice (Arborio is typically used)
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 3 Tbsp chives, finely chopped
  • 4 Tbsp butter
  • 1/3 cup freshly grated Parmesan cheese
Cooking Directions
  1. In a large pot, warm the broth over low heat.
  2. In a large skillet add 2 Tbsp olive oil and cook the mushrooms until they soften. About 3 minutes. Remove the mushrooms and their liquid to a bowl and set aside.
  3. Use the same skillet to add 1 Tbsp olive oil and add the shallots. Cook for 1 minute and then add the rice. Stir around to coat with oil and cook for a couple of minutes or until the rice changes color slightly. Since I was using brown rice there wasn't much of a color change.
  4. Add the wine and cook until it has fully absorbed into the rice.
  5. Add the chicken broth 1/2 cup at a time, waiting for each addition to be absorbed into the rice before adding more. Stir frequently. This process took me about 30 minutes.
  6. Toward the end of the broth, test the rice for doneness. You're looking for the rice to be cooked through but with a slight bite, you definitely don't want mushy rice. Add more broth if needed. When the rice is al dente remove from the heat.
  7. Add the mushrooms, butter, Parmesan cheese and stir until the butter and cheese have melted. Season with salt and pepper and top with chives.

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