Saturday, February 12, 2011

Mushroom Risotto

It's Valentine's Day Weekend. Are you doing anything to make your loved one swoon??

My husband gets me one of these. It makes me swoon.

My plan is to cook this weekend - a lot. We learned our lesson years ago not to go out for Valentine's Day - overpriced, mediocre food en thanks!! So, it's home we stay and eat and drink too much red wine. We might even get the grill going tonight - ugh, it's been way too long.

I started last night with a savory Mushroom Risotto. This is like cocaine to my husband. He literally cannot stop eating it. I paired it with pan seared chicken thighs with an herbed white wine sauce (will share that one another time). What a great way to end a hectic week.

Risotto is a classic Italian dish made with the starchy, short grain rice called Arborio. It's cooked in broth to a creamy consistency and usually includes onion, parmessan and butter. It's really a simple process - just requires time and attention. It's a perfect side. Or a perfect entree. And just enough to make your loved one swoon this weekend.


Mushroom Risotto
Recipe and Photos by A Toast to Taste

Ingredients Needed:
2 Tbsp olive oil
6-7 oz. mushrooms, sliced - I used baby portabellas

olive oil
3 Tbsp butter
4 small shallots, diced
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth
3/4 cup grated parmessan cheese
salt and pepper to taste
thyme, for garnish

In a saucepan, warm chicken broth over low heat.

Warm olive oil in large skillet over medium high heat, add mushrooms and cook until soft, 5-7 minutes. Remove mushrooms and set aside.

Add 1 Tbsp olive oil and 1 Tbsp butter to skillet. Add shallots and cook until translucent, 3-4 minutes. Add rice, stirring to coat with oil mixture. Cook about 2 minutes. Once the rice is slightly pale and turning golden, add the white wine and stir constantly until the wine is absorbed. Add 1/2 cup broth, stirring constantly until broth is absorbed. Continue adding 1/2 cup broth at a time, stirring continuously, until the broth is absorbed and the rice is al dente, about 20 minutes.

Remove from heat and stir in mushrooms, parmessan, and remaining butter. Season with salt and pepper. Taste and re-season if necessary. Serve and garnish with thyme.

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