Mushroom Risotto
Cook time: 60 minutes
-
- 5 cups of beef broth
- Juice of 1/2 a lemon
- 1/2 cup of white wine
- 1 cup Arborio rice
- 1 large shallot minced
- 5 garlic cloves minced
- 1 package of baby Bella mushrooms sliced thinly
- 3 tablespoons of butter
- 1 cup of freshly shredded Parmesan cheese
-
- In a small pot heat up beef broth over medium heat - keep the broth warm for the entire risotto making process
- Add 1 tablespoon of butter and a drizzle of olive oil in a large pot over medium high heat
- Sauté mushrooms with salt, pepper, garlic and onion powder for about 10 minutes until mushrooms have sweated and shrunk in size
- Remove mushrooms from pan, set aside on a plate until later
- In the same large pot add 2 tablespoons of butter and a large drizzle of olive oil, sauté shallot and garlic for 2-3 minutes over medium high heat
- Add in 1 cup of Arborio rice and mix in with the shallot and garlic mixture.. let “toast” for 1-2 minutes until a couple pieces of rice turn golden brown, careful not to burn
- Now add in the 1/2 cup of white wine to deglaze the pan, stir quickly until combined
- Lower heat to medium and begin by adding one ladle full of beef broth at a time, CONSTANTLY stirring the rice until it soaks up the liquid then repeat this step. This is a labor of love but I find it very fun! This will take 30-45 minutes
- Try a bite of rice at this point to ensure it is cooked.. if it is still uncooked continue with liquid stirring process
- Add in garlic powder, onion powder, pepper, lemon juice, Parmesan and mushrooms at this point, combine and cook for another 5 minutes. ENJOY!!
-
STEAK !! FISH !! CHICKEN !!
