Mushroom Risotto
Cooking Time: 60 mins
Servings: 4-6 portions
Ingredients needed:
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2 tablespoons butter
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2 cups flavorful mushrooms
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2/3 cup white wine
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5 to 6 cups chicken stock
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1/3 cup shallots
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1 3/4 cups risotto rice
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1/3 cup grated Parmesan cheese
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Salt and ground black pepper
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2 tablespoons parsley or chives
Instructions:
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Bring stock to a simmer in a saucepan.
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Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and fry for about 5 minutes.
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Add the rice and stir to combine. Add white wine, bring to a boil, and reduce liquid by half, about 3 to 4 minutes.
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Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.
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Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
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This process will take about 25 minutes. The rice should be just cooked and slightly chewy.