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Homemade Mushroom Risotto


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Mushroom Risotto

Mushroom Risotto

This past Mother’s Day was Sarah’s first Mother’s Day as a mom, so I wanted to make it as special as possible. Since we had a two week old baby at home, going out was not exactly feasible. In light of that, I decided to make Sarah a meal that consisted of several of her favorite things that I make. The main dish was peel-and-eat shrimp that I steam with a combination of water and apple cider vinegar and spice up the shrimp with some Old Bay seasoning. I also make my own cocktail sauce for the shrimp which simply consists of ketchup, horseradish, and lemon juice in varying proportions depending on who I’m serving. I like mine nuclear hot, but Sarah likes hers more subdued.

As her side dish Sarah wanted me to make her my semi-famous homemade mushroom risotto. Okay, it is not really famous at all and in all honesty, I don’t know if I have ever had risotto in a restaurant to find out how it is really supposed to turn out. When I think of risotto, I always think of Gordon Ramsey on Hell’s Kitchen yelling at the contestants that attempt to make risotto and fail miserably. They bring it to him, he tastes it, and then goes on a tirade about it being crap (that’s the nice way to put it) and then tossing it in the trash. That is how I envision him if he ever tasted my risotto, but in all honesty, as long as it tastes great to the person I’m cooking for, I could care less what he would think.

This is a recipe that requires some planning ahead because it does take a while to prepare. It is not extremely difficult, it just takes some time.

Mushroom Risotto Ingredients:

  • 6 c chicken broth
  • 3 T olive oil
  • 1 lb of mixed mushrooms (Check out the premium mushroom blend from The Great American Spice Company)
  • 2 shallots, diced
  • 1 ½ c Arborio rice
  • ½ c dry white wine
  • Sea salt
  • Black pepper
  • 3 T chives
  • 4 T butter
  • ½ c parmesan cheese

 

Directions:

1)      In saucepan, warm broth over low heat

2)      Warm 2 T olive oil in large sauce pan. Cook mushrooms until soft. Set mushrooms aside.

3)      Add 1 T olive oil into skillet. Sautee shallots for 1 minute. Add rice and coat with oil. Cook approximately 2 minutes. Add wine and stir until absorbed. Add approximately ½ cup of broth and stir until absorbed. Continue doing so until broth is gone and rice is al dente.

4)      Remove from heat and stir in mushrooms, their liquid, butter, chives, and parmesan. Salt & pepper to taste.

Enjoy your homemade mushroom risotto!


About

Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: http://www.sociallyseasoned.com | View all posts by

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