Рецепт Mushroom Risotto
The first time I tasted risotto, my brother ordered a truffle risotto and insisted that my husband and I try it. A heavenly taste - very memorable. Tonight was my first attempt at making risotto, and I'm declaring it a success - a rich and creamy side dish with layers of flavor and much more affordable than the version sampled in NYC. .
Ingredients
- 3 1/2 cups low sodium chicken stock
- 8 ounces baby bella mushrooms, diced
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 1 cup arborio rice
- 1/2 cup white wine (I used a dry vermouth because that's all I had)
- a pinch dried tarragon
- 1/2 cup shredded Parmesan cheese
- truffle oil (optional)
Directions
Warm chicken stock in saucepan.
Add mushrooms and half of olive oil to another pan. Brown mushrooms then remove from pan.
Add remaining olive oil and shallot. Cook until just translucent.
Add rice, stirring until all of the grains are coated in oil. Cook two minutes.
Add wine and tarragon. Cook until wine is absorbed.
Add 1/2 cup warm chicken stock, stir, cooking until absorbed. Repeat until all stock has been added.
Return mushrooms to the pan, added cheese.
Drizzle with truffle oil.