Friday, 19 October 2012

Gourmet Mushroom Risotto(Italian)


Original recipe makes 6 servings

  1. 6 cups chicken broth, divided
  2. 3 tablespoons olive oil, divided
  3. 1 pound portobello mushrooms, thinly sliced
  4. 1 pound white mushrooms, thinly sliced
  5. 2 shallots, diced
  6. 1 1/2 cups Arborio rice
  7. 1/2 cup dry white wine
  8. sea salt to taste
  9. freshly ground black pepper to taste
  10. 3 tablespoons finely chopped chives
  11. 4 tablespoons butter
  12. 1/3 cup freshly grated Parmesan cheese


1. In a soup pot, warm the soup over low warm.

2. Warm 2 tablespoons olive oil in a large soup pot over medium-high warm. Mix in the weeds, and prepare until soft, about 3 moments. Eliminate weeds and their fluid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add grain, mixing to coat with oil, about 2 moments. When the grain has taken on a pale, golden color, pour in bottles, mixing constantly until your bottles is fully consumed. Add 1/2 cup soup to the grain, and stir until the soup is consumed. Continue adding soup 1/2 cup at a time, mixing continuously, until the fluid is consumed and the grain is al dente, about 15 to 20 moments.

4. Remove from warm, and stir in weeds with their fluid, butter, chives, and Parmesan  Season with pepper and salt to taste.


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