If you have never made risotto, it is nothing like cooking rice. When cooking regular rice you kind of “set it and forget it”, which is not the case with risotto. Risotto is a labor of love type of food that needs to be tended to constantly. You cook it by adding small amounts of warm chicken broth in intervals until the rice gets a creamy texture. It isn’t hard to make, it just takes a little time and is so worth the effort. Yum!
This was not something I was able to make often as my children did not enjoy mushrooms. Since my youngest just went off to college, sniff sniff, it seemed like a perfect time to make this delicious dish. I decided at the very end to add some shredded rotisserie chicken as well, not shown in photo. You can eat this as a meal, use it as a side dish, or top it with a piece of fish. However you serve it you will absolutely love it.
Now crack open the bottle of white wine and let’s start cooking!
1 1/2 cups arborio rice
6 cups chicken broth
3 tbsp olive oil
Mushrooms, at least 6 oz., thinly sliced.
1/2 cup white wine
4 tbsp butter
1-2 tbsp chives, finely chopped
1/3 cup parmesan cheese
Salt and pepper to taste
Heat the chicken broth in a saucepan over low/medium heat. Keep the broth heated the entire time you are making the risotto. It doesn’t need to boil, just warm.
In a large skillet heat 2 tbsp olive oil over medium heat, add the mushrooms. I used Baby Bella mushrooms, but you can use whichever you prefer. I wanted to use two kinds, but there were slim pickings at the store. Cook while stirring frequently for about 3 minutes until tender.
Transfer the mushrooms and juices from the pan to a bowl. Set aside.
Heat the additional tablespoon of olive oil in the skillet and add the shallots. Cook for about a minute while stirring.
Add the rice and stir until it is coated with the oil/shallot mixture. Continue cooking while stirring for 2 minutes. This step is important in making risotto as you want the rice to be toasted.
Add the wine and stir until it is completely absorbed into the rice.
Add 1/2 cup of chicken broth, stir. Continue stirring about every 20-30 seconds until it is absorbed. Continue with another 1/2 cup of broth until absorbed, etc.
I found that the rice really slowed down absorbing the broth after about 5 – 5 1/2 cups of broth. It was very creamy and looked done so I did not use the full 6 cups.
Remove from the heat and add the mushrooms with juices, butter, chives (my husband didn’t know the difference between chives and scallions so I used scallions), and cheese.
Stir well until the butter is melted. Season with salt and pepper and serve immediately.
So good! Enjoy!