Thursday, February 28, 2008

Mushroom Risotto

4 1/2 c stock (I use chicken stock, but you could use beef or vegetable)
1 large shallot, chopped
1 tsp thyme
1 container cremini/baby bella mushrooms, sliced
1 Tbl butter
1-2 tsp olive oil
1 c medium grain rice
1/2 c parmesan cheese

Heat stock in a medium pot. It's not necessary to bring to a boil. Heat a larger pot on medium heat. Add olive oil and butter. Add shallots. Cook for a minute or two, then add mushrooms and thyme. Let saute for several minutes until mushrooms are browned, then add rice. Let that brown for a minute or two, and then start slowly adding the stock, two ladles at a time. As the stock boils down in the rice, add another two ladles. Continue until all the stock is incorporated and rice is creamy and thick, which takes about 20-25 minutes. Remove from heat, and then add the parmesan cheese.

Risotto is a very hearty dish and can be served as the main dish, or as a side. Last night, I made flank steak, seasoned with freshly cracked garlic salt and pepper, and cooked on the indoor grill pan, along with oven roasted asparagus to serve with the mushroom risotto. You can substitute a half cup of white wine for a half cup of stock, but I don't keep wine in my house, and that's why I just used all stock.

Let me know if you try this easy recipe!

1 comment:

Chef KK said...

Hi, just a little reminder that you forgot to mention to stir the rice constantly while it cooks...good recipe, I would try it with canned or fresh asparagus as well!

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