Had dinner one night at my friend Kelly's and she made the most delicious mushroom risotto that I had to go home and try to make one myself. I found the recipe on at www.allrecipes.com under the entry "Gourmet Mushroom Risotto". I've made it several times already and passed it along to other people (Alison has tried it and said it was very yummy!). Takes a LOT of stirring, but it is well worth it. This recipe makes a good amount for 2 people to have as a meal or for 1 person with leftovers. It's sooo tasty that you'll find it hard have leftovers tho--atleast that's how I feel when I make it :). I have also made it without the white wine (which is probably a sin) because I didn't have any around and it still turned out delicious. So just a thought for you all if you don't have white wine around, but still want risotto. Here's the recipe (with a few small changes I made--mainly just the addition of garlic) Enjoy!
Prep + Cook Time = little under an hour
4 cups chicken broth 3 tbs olive oil 11-12 oz. portobello mushrooms (or any of your choice), thinly sliced 2 shallots diced 1 cup Arborio rice 1/3 cup dry white wine sea salt to taste black pepper to taste 2 tbs finely chopped chives 2 tbs and 2 tsp butter 4 tbs freshly grated Parmesan cheese
(1) In a saucepan, warm the broth over low heat
(2) Warm 2 tbs. olive oil in a large saucepan over medium-high heat. Stir in mushrooms and cook until soft, about 3 mins. Remove mushrooms and their liquid, and set aside.
(3) Add 1 tbs olive oil to a skillet and stir in shallots and garlic. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until broth is absorbed and rice is al dente, about 15-20 minutes.
(4) Remove from heat and stir in mushrooms and liquid, butter, chives, and parmesan. Season with salt and pepper.