Another risotto recipe – this one we found online. Tastes amazing!
Ingredients:
- 6 cups chicken broth (divided)
- 3 tbsp olive oil (divided)
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 tbsp finely chopped chives
- 4 tbsp butter
- 1/3 cup freshly grated Parmesan cheese
- sea salt to taste
- fresh ground pepper to taste
Directions:
- In a saucepan, warm 5 cups of the broth over low heat.
- Warm 2 tbsp olive oil in a large saucepan over medium-high heat.
- Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
- Add 1 tbsp olive oil to skillet and stir in shallots. Cook 1 minute.
- Add rice, stirring to coat the rice with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue, adding broth 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season to taste.
Note – we modify the directions to cook in a pressure cooker which makes perfect risotto in much less time. You can skip step 1 and use the pressure cooker for all of the cooking, but pre-heating the broth allows the pressure cooker to get to full pressure more quickly. When you’re ready for step 7 just add the 5 cups of broth to the rice, close your pressure cooker and bring to high pressure. Cook for 6 minutes and then use your pressure cooker’s quick release method. If the rice is not quite creamy stir in a bit more broth while stirring over medium high heat. Finish with step 8 just in time to serve.