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Gourmet Mushroom Risotto

SUBMITTED BY: MYLEEN PHOTO BY: feb2772

"Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)."
RECIPE RATING:
The reviewer gave this recipe 395 stars. This recipe average a 4.7 star rating.
Read Reviews (297)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 6 cups chicken broth, divided
  • 3 tablespoons 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 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

DIRECTIONS

  1. In a saucepan, warm the broth over low heat.
  2. 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.
  3. 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.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2006 by Shannon
The best mushroom risotto I've ever eaten was in Valetta, Malta (so good you'd give somebody's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by MYLEEN
Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by PACEGIRL
Great! With the leftovers I made Risotto al Salto. I shaped about half cup of the cold risotto... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by Amelie
Soooo good! Will make again and again! Find the perfect balance for heat - not hot enough... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by SERENDIPITY2
This recipe was fabulous ... well worth the effort of standing and stirring! You can never... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by Robbie Rice
First time making risotto. Great results, but a lot of work. May opt for a baked pilaf... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2007 by nessiers
This recipe was fantastic. I made it for a group of friends, abd they could barely talk they... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by Emily
This was a fantastic recipe for my first attempt at making risotto. I did cut back on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by Fyre