Portobello mushroom risotto

From Veal chops with balsamic glaze

Mushroom risotto

Ingredients

  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, diced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tsp truffle oil
  • 1/4 cup grated Boschetto al Tartufo (or you can use Parmesan Cheese)

Preparation

Heat the stock over medium heat and keep it hot but not boiling.

In a large saucepan, heat 1 tbsp butter and add the mushrooms. Cook until soft, then remove the mushrooms and set aside.

Add 1 tbsp olive oil and add the shallots. Cook for 1 minute, then add the rice. Cook 2-3 more minutes, coating the rice evenly with the olive oil. Pour in wine, stirring constantly, until it is absorbed. Add the broth in 1/2 cup increments, stirring, and allowing it to absorb completely into the rice before adding the next 1/2 cup. Cook for about 20 minutes in this fashion.

Remove from heat and stir in the reserved mushrooms. Add truffle oil and grated cheese. Serve immediately.

Printable Recipe

Trackbacks/Pingbacks

  1. Veal chops with balsamic glaze « Soph n' Stuff - January 26, 2013

    […] Portobello mushroom risotto […]

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