Рецепт Mushroom Risotto
Now I know that we are knee deep in summer weather, the sun is blazing, the humidity is off the rocket with no sign of cooling down happening anytime soon. Sometimes we just need comfort food to warm our soul.
That’s how I feel when I make risotto. The creaminess of this dish is the perfect way to add comfort to any long stressful day. I remember the first time I ever tried risotto. It was at a little restaurant in Miami called Grazie and we would go special occasions. The food is so delicious just thinking about it makes my stomach start to grumble. My dad had ordered their Seafood Risotto… let’s just say the moment they brought the dish to the table the smell of that dish was out of this world. I think I jumped into the plate before my dad had a chance to. From then on it has been my absolute favorite dish to order and make at home.
I think so many are scared to make risotto because of the amount of time it takes to make and it requires you to have patience. Funny, thing… I’m really not a patient person but in the kitchen cooking I am… weird huh!
This risotto is pretty simple to make it just takes time and patience… that’s all!
For this mushroom risotto, I sauteed the mushrooms and shallots first in butter. Then added the dry white wine. Arborio rice is added to the pan and cooked slowly with chicken stock, when finished cooking, freshly grated Parmesan cheese is added. During the cooking the process this is when you pull up a chair and make sure to watch the risotto cooking, because you need to be very attentive to it, mixing constantly and adding stock.
Burning risotto is not cute… just saying.
Stir in the Parmesan cheese and season with salt and pepper to taste.
**I know that in the picture I added my sauteed mushrooms and shallots during my cooking process of the arborio rice… I was planning on just making plain risotto but changed my mind at last minute. But these were the only pictures I had and wanted to show you the whole cooking process**
Make sure you have on hand 5 or more cups of chicken stock on hand. I make sure to have at least one or more cups of stock warmed up so that I can add any leftover stock to my risotto to loosen it up. You want your risotto to always be creamy… serve immediately also!
A rich, creamy, luxurious mushroom risotto made with arborio rice, Parmesan cheese, chicken stock, mushrooms and white wine.
Ingredients
- 2 Tablespoon unsalted butter
- 2 cups button mushrooms, you can use any mushrooms you choose
- 2/3 cup dry white wine
- 5-6 cups chicken stock
- 1/3 cup of peeled and minced shallots, finely chopped, you can use a regular onion if that is what you have on hand as well
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Directions
In a saucepan, warm the broth over low heat.
Melt the butter in a deep, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
Add dry white wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
Stir the rice almost constantly...stirring the rice allows the removal of the starch from the rice, making creamy delicious risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese and season with salt and pepper to taste.
3.0
http://www.thatssoyummy.com/recipes/mushroom-risotto/
______________________________________Enjoy and see you next time!