| Date: |
9/7/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.4 |
Avg Rating: |
9.4 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
40-50 minutes |
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| Mushroom Risotto |
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| Dish Type: |
Side Dish |
Main Ingredient: |
Vegetables |
| Preparation Type: |
Sauté |
Flavor 2: |
Rice |
| Cuisine: |
Italian |
Flavor 3: |
Parmesan |
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| Ingredients |
1/2 c. Arborio rice
1/3 c. shallot or yellow onions, minced
1 T. butter
1 T. olive oil
1 c. Portobello mushrooms, coarsely chopped
2 t. fresh thyme leaves
1/3 c. dry white wine
3 c. organic chicken stock
1/2 c. cherry or grape tomatoes, cut into quarters
1/3 c. freshly grated parmesan cheese
Sea salt and freshly ground pepper, to taste |
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| Directions |
In a heavy bottomed medium sauce pan, heat the olive oil and butter on medium high heat. Add the mushrooms and onions cooking for 3-4 minutes until the mushrooms are beginning to brown on the edges. Add the rice and thyme. Continue cooking another 3-5 minutes until the rice grains begin to turn opaque. Add the wine and stir until it is mostly evaporated.
Reduce heat to medium and start adding in the stock, 1/2 c. at a time. Stir the rice and stock constantly until the stock is mostly absorbed by the rice. Continue in this manner until there is one cup of the stock left. It is important to stir the rice constantly during this process. It takes time, but the result will be a creamy rich rice.
Add the tomatoes to the rice along with another 1/2 c. of stock. Stir again until the stock is incorporated and tomatoes have softened. Taste the rice to see if it is tender. Crunchy rice does not work in this dish. Add more stock and continue to stir if necessary.
When the rice is tender and creamy, quickly stir in the parmesan cheese. Season with salt and pepper and serve. Minced chives or other herbs make a nice garnish. |
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