Sep 14, 2011

My Favorite Mushroom Risotto

As I typed that I caught myself saying riz-auto in my head like I'm Chef Ramsey. Have you ever heard him say it? It's just like that.

Anyway, one of my favorite not so healthy indulgences is risotto. I've never had it at a restaurant so I have no comparison as to what it "should" taste like. But, I've made it countless times at home and love it.

Here's the recipe I use as a base - not surprisingly from Martha. I get the sliced baby portobellos from the store to help with the prep work because risotto is a dish of love and labor. It's not one that you can start and walk away from. I've never timed it, but I think it takes about 30 - 40 minutes of constant stirring.

Portobello Risotto

Not a side I make if the husband has to work late.

It's also a great recipe to use any frozen, homemade chicken broth because it calls for like 5-6 cups of chicken broth.

Since the risotto needed serious attention, I baked some salmon and steamed some asparagus to have with it (it also balanced out the meal to be a little healthier). Although, I could eat of bowl of just mushroom risotto by itself.

Yes, it's that good.


And that's what we had the other night.

Here's my adapted version of her recipe:
  • 5-6 cups homemade chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small
  • 1/2 pound sliced baby portobello mushrooms
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup white cooking wine
  • 2 handfuls grated Parmesan (probably about 1/2 cup)
  • 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives

I'm really wanting to try this recipe next:

It's supposed to be a quick version that you can bake!

1 comment:

  1. 40 minutes stirring mushrooms!!!! Yeah, that is never happening here, we'll come eat yours anytime. Wow 40 minutes.


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