Nicole’s Mushroom Risotto

 

 

Are you looking for an easy risotto recipe?

Nicole’s Mushroom Risotto is easy and absolutely delicious!  She has been busy reviewing items for our Holiday 2012 Gift Guide.  One of the hot new items she reviewed was the Back to the Roots Gourmet Mushroom Kit.  Check out her review and see how to grow your own gourmet mushrooms!  Back to the Roots Gourmet Mushroom Kit Review  

Here is Nicole’s Recipe for Mushroom Risotto

Nicole's Mushroom Rissoto
 
Serves: 4
Ingredients
  • 6½ cups chicken stock OR ½ cup dry white wine and 6 cups chicken stock
  • 1 tablespoon olive oil
  • ½ stick ( ¼ cup) unsalted butter
  • ¼ pound fresh mushrooms
  • 2 finely chopped large shallots
  • 1½ cups Arborio rice ( 10 oz)
  • 1 generous cup grated Parmigiano-Reggiano
Instructions
  1. Bring stock to a simmer in a 4 quart pot and keep at a bare simmer, covered.
  2. Heat oil with 1 tablespoon butter in a 4 to 5 quart heavy saucepan over moderately high heat until foam subsides. Then saute mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated.
  3. Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened.
  4. Add rice and cook, stirring, until edges of rice becomes translucent.
  5. Ladle in ½ cup of white wine and cook at a strong simmer. stirring, until absorbed. Continue simmering and add stock, about ½ cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking.
  6. Remove from heat and stir in remaining tablespoon butter, sauteed mushrooms, cheese, and salt and pepper to taste.

Nicole is my oldest daughter and the mother to my awesome grandson, Teddy.  Thank you, Nicole, for sharing this terrific recipe!         

 

Comments

  1. Looks great! I absolutely love mushroom risotto – particularly with porcini and ceps. We’ve got a similar recipe over on our site that uses truffle oil that I think you’d really enjoy http://www.greatbritishchefs.com/recipes/mushroom-risotto-recipe-parmesan-truffle-oil

    • Rory, thanks for linking your recipe! I recently acquired some truffle oil and have been looking for ways to use it. I will have to give your recipe a try next time… it looks delicious!

Trackbacks

  1. […] I was doubtful that I could grow mushrooms. I am happy to report that I was wrong! The kit tells you that you can harvest in as LITTLE as 10 days. I am on day 10 and they are not ready to harvest, but they are well on their way! I think my family and I will be dining on these mushrooms within a week. I’m thinking a mushroom risotto is in order…. Check out my Recipe!   Nicole’s Mushroom Risotto […]

  2. […] sure to check out Nicole’s Mushroom Risotto which is a more delicate risotto recipe with a creamy cheesy […]

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