Mushroom Risotto

Mushroom Risotto

Recipe

Ingredients

• 8 cups Beef stock
• 3 tablespoons olive oil, divided
• 1 Red onion, diced, divided
• 2 garlic cloves, minced, divided
• 1 pound fresh portobello and crimini mushrooms, sliced
• 2 tablespoons dried oregano 
• 2 tablespoons dried Basil 
• 2 tablespoons butter
• Salt and pepper
• 2 cups Arborio rice
• 1/2 cup Red wine 
• 1/2 cup fresh Parmesan cheese, grated
• Fresh Italian parsley, for garnish

Method of Preparation 

Step 1) Heat the Beef stock in a medium saucepan and keep warm over low heat.

Step 2) Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.  Saute 1 minute then remove from heat and set aside.

Step 3) Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Step 4) Now, with a ladle, add 1 cup of the warm stock and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of stock before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a chopped parsley before serving.

-WOOT WOOT-

Enjoy,

The Traveling Chef Shoes