Gourmet Mushroom Risotto

I love this side dish. I like that it’s restaurant-quality risotto, without paying the restaurant price.

I’ve made this recipe a few times and have always used whatever mushrooms I have on hand, so don’t worry about having the portobello mushrooms. I do have one note of caution: I tried to use some dried gourmet mix mushrooms, and they stayed chewy, despite having followed the directions to reconstitute exactly and then sautéing them. I won’t be using them again.

Recipe courtesy of allrecipes.com.

Print Recipe

Gourmet Mushroom Risotto

Servings: 6 servings

Author: The Gourmet Housewife

Ingredients

• 6 cups chicken broth
• 3 tbsp olive oil divided
• 1 pound portobello mushrooms thinly sliced
• 1 pound white mushrooms thinly sliced
• 2 shallots diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tbsp finely chopped chives
• 1/4 cup butter
• 1/3 cup freshly grated Parmesan cheese

Instructions

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