Saturday, May 24, 2014
I haven't had much experience with mushroom risotto before. In college I participated in the preparation with a group of students, but the outcome (prepared under the supervision of a self-proclaimed expert chef) was rather terrible. Since I believed that the dish was as it ought to be, I haven't ventured in that direction until now. Well, this iteration was rather different, and much, much more delicious.
3 cups chicken broth
1 cup arborio rice
1 tbsp butter
0.5 cup dry white wine
1 tbsp olive oil
0.5 tbsp extra virgin olive oil
16 oz mushrooms
0.5 tsp freshly minced rosemary
0.25 tsp lemon pepper
0.5 cup ground parmesan
Heat the chicken broth over low heat. Cook mushrooms in evoo until soft and slightly browned. Remove from pan, set aside. Add remaining olive oil and diced onions. Cook for a minute. Add rice and cook until pale golden. Stir constantly, do not burn.
Add the wine and stir until fully absorbed. Add the chicken stock 0.5 cup at a time, stir each time until fully absorbed. Cook until rice is al dente.
Stir in mushrooms, butter, lemon pepper, rosemary and shredded cheese. Season with salt and pepper. Serve immediately.