Mushroom Risotto

Name: Mushroom Risotto
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5-2 litres chicken broth; 3 tablespoons olive oil, divided; Portobello mushrooms, thinly sliced; 300-400 grams white mushrooms, thinly sliced; 1 Shallot or small onion, diced; 1 Cup Arborio rice; 1/3 Cup dry white wine; Sea salt to taste; Fresh ground black pepper to taste; 2 tablespoons butter, 2 teaspoons butter; 1/3 Cup freshly grated parmesan cheese

Leo @llosereit

Mushroom Risotto

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Ingredients

60 mins

6 servings

1.5-2 litreschicken broth
3 tablespoonsolive oil, divided
Portobello mushrooms, thinly sliced
300-400 gramswhite mushrooms, thinly sliced
1Shallot or small onion, diced
1 CupArborio rice
1/3 Cupdry white wine
Sea salt to taste
Fresh ground black pepper to taste
2 tablespoonsbutter, 2 teaspoons butter
1/3 Cupfreshly grated parmesan cheese

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Steps

60 mins

1

Separately heat broth on low heat
2

Med-low heat 2 tbsp olive oil in large saucepan or wok style pan, stir in the mushrooms and cook until soft, about 5-10 mins. Set aside.
3

Add 1 tbsp olive oil to skillet and stir in shallots. Cook until translucent, about 2 mins. Add rice, stirring to consistently coat rice with oil. About 3 mins.
4

Add white wine to mix
5

Begin adding 250 ml (1 cup) broth to mix once rice takes on a translucent form or as wine is absorbed. Continue adding broth gradually (100-200 ml) with a ladle when the rice has absorbed the last addition of broth.
6

As most of the broth is absorbed, add salt and pepper to taste. Then fold in the mushrooms and butter.
7

Adding parmesan into the mix or on top is a choice to make. I add it into the mix for a rich creamy zesty taste.
8

Enjoy!