Mushroom Risotto

I think mushroom risotto is one of my favorite side dishes ever.  I just love how creamy the risotto gets and that mushroom flavor.  Yum!

Risotto can be a little time consuming but it's totally worth it.  It's not difficult by any means and it's easy to do while having a conversation with your friends before dinner.  Everyone gathers in the kitchen anyway right? Might as well make risotto. 

Slice up your mushrooms of choice, I used Cremini.

Cook until soft and then move to another plate until needed again.

Sorry for the lack of pictures from here on out.  I promise it isn't difficult.  Cook the shallots, add the rice and brown.  Add the wine and cook until absorbed.  Now you just keep adding broth until it's all gone and the rice is tender.  Add the mushrooms back in and your almost done.  Mix in some cheese, butter, chives, salt and pepper and eat.  See? Not difficult.

Mushroom Risotto
Recipe modified slightly and found at "AllRecipes" here

• 6 cups chicken broth, divided
• 3 Tbsp olive oil, divided
• 1 pound Crimini mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice (I used short grain brown rice)
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

In a sauce pan over medium heat, bring the broth to a simmer.

In a large frying pan add the olive oil and cook the mushrooms until soft over medium high heat.  When  done, remove the mushrooms to a plate along with their juices.

In the same frying pan, add 1 Tbsp of olive oil and the shallots and cook for 1 minute. Add the rice and stir to coat with the oil.  Cook for about 2 minutes until slightly golden. Stir in the wine and cook until it is absorbed.  Add 1/2 cup of broth at a time until it is absorbed before adding more.

When all the broth has been added and the rice is tender, turn off the heat and add the mushrooms back in.  Add the chives, butter, cheese, salt and pepper to taste.