Sunday, September 21, 2008

Mushroom Risotto

Needless to say, it's been a while since I've blogged.  Hubby and I have been on a serious diet getting ready for our Italy trip, and well, taking pictures of my Healthy Choice meals would definitely not be appetizing to you.  

So, tonight I decided to conquer a Risotto recipe that I've had for quite some time.  Everyone thinks Risotto is difficult to make.  Actually, it is very easy, just time consuming.  I can tell you though, it is SO worth the time.  Pair it up with your favorite steak, fish, chicken and some wine and WALLA, you have an elegant meal.  

First you start up the mushrooms sauteed in a little Olive oil.  

Now I must say, I could just stop right here, eat um right out of the pan, and be done with it.  But, for the sake of the recipe, I'll stick it out.  

Now, you spoon out the mushrooms, add a little more olive oil, enter the shallots and garlic.  

Once those are tender, add the rice and saute a few minutes.  Meanwhile, warm your chicken broth on low heat.  Next, you will add your wine.  (this is the lengthy part) You must keep stirring until the rice has absorbed the wine.  Then, you will add your broth 1/2 cup at a time, until absorbed, repeat until broth has all been used.  You have to keep stirring the whole time.  This takes about 15-20 minutes.  

Next, you want to prepare your chives and fresh parmesan cheese.  Fresh is so much better and makes such a difference in your dish.  

Just dump everything in your rice, (mushrooms, parmesan, chives, butter and a little salt and fresh ground pepper to taste, and there you have it.  

Plate it up and gulp it down like you've been on a diet forever.  Wait.....I've been on a diet forever.  Hope you enjoy!!!

Mushroom Risotto
6 cups Chicken Broth
3 tbsp Olive Oil
2 pkgs Portobello Mushooms, thinly sliced
1 pkg white mushrooms, thinly sliced
2 shallots, diced
2 cloves of garlic, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
kosher or sea salt to taste
fresh ground pepper to taste
3 tbsp finely chopped chives
4 tbsp butter
1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.  
Warm 2 tbsp olive oil in a large saucepan over medium-high heat.  Stir in mushrooms, and cook until soft. (about 3 minutes).  Remove mushrooms and their liquid, and set aside. 
Add 1 tbsp olive oil to skillet, and stir in shallots and garlic.  Cook 1 minute.  Add rice, stirring to coat with oil, about 2 minutes.  When the rice becomes a golden brown color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 cup broth to the rice, stir until absorbed.  Continue adding the broth 1/2 cup at a time, stirring continuously until the liquid is absorbed.  (about 15-20 minutes)
Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan.  Season with salt and pepper to taste.  

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