Wild Mushroom Risotto
1 lb fresh mushrooms
2 cups of Arborio rice
1/2 cup white wine
Chives, 5 tbsp chopped
4 tbsp butter
1/4 cup Parmesan cheese
1. Select and chop your mushrooms.
I chosethe fried chicken (far left) and yellowfoot (far right) mushrooms for this recipe. They were flavorful enough to stand on their own, yet did not compete with each other.
2. Saute the mushrooms in olive oil until tender. Set sauteed mushrooms aside.
3. Finely chop shallot. Saute over medium heat in 1 tbsp olive oil until translucent.
4. Add Arborio rice to shallots and stir until rice is coated with olive oil. When the rice takes on a pale golden color, add the white wine. Keep stirring!
5. Once wine is absorbed, add chicken broth in 1/2 cup increments, stirring constantly. Every time the 1/2 cup of broth is absorbed, add another 1/2 cup until rice is al dente. Keep stirring! It should take 15-20 minutes. You may not use all 6 cups.
6. Turn off stove. Add mushrooms, butter and chives to cooked rice and combine. Note: Yes, that’s a lot of butter. You don’t have to add all of it. But then, it won’t taste nearly as good. Consider yourself warned.
7. Add Parmesan and stir to combine. Season with salt and pepper to taste.
I must admit – this risotto is GOOOD. (How could it not be though – Would you like some carbs with that butter?). I had some for dinner, midnight snack, breakfast and afternoon snack. Then I ran out, and I was sad. Try it and let me know what you think!