MUSHROOM RISOTTO

Mushroom Risotto and a chopped salad tonight…for Meatless Monday!

Who doesn’t love Risotto? Well, o.k….maybe some people. But like that Seinfeld episode where George’s girlfriend has a near orgasm eating a plate of risotto…it really is a transcendent experience to some…including me.

I did treat ourselves to using chanterelle mushrooms, though cremini, shiitake, or a handful of wild mushrooms works well. Just try to use fresh mushrooms, makes a better risotto.

This risotto recipe gives you flavorful, creamy risotto with adding any cream. Traditionally, the creaminess comes from extract the starch from the arborio rice during a long, active cook. Yeah…you really have to attend to it for the better part of 30 minutes to make risotto right.

Ingredients:

• 2-4 ounces of fresh mushrooms, chanterelles, shiitake, or wild mushrooms

• 1 tbsp olive oil

• 4 tbsp unsalted butter, divided

• 2 tbsp shallots, diced

• 1 garlic clove, minced

• 3/4 cup arborio rice

• 1/4 cup dry white wine (I use chardonnay)

• 3 cups low sodium chicken stock, heated

• Kosher salt and black pepper to taste

• 2 tbsp grated parmesan cheese

• 2 tbsp chopped chives

Directions:

• Place a medium saucepan over medium low heat and add 1 tbsp of olive oil and 2 tbsp butter. Then add the mushrooms and cook, stirring, for about 5-6 minutes. Season with salt and pepper. Add the shallots and garlic and stir for 1 minute.

• Add the rice and saute it for about 5-6 minutes until it begins to get golden.

• Add the wine and simmer until almost gone.

• Start adding The hot stock 4 ounces at time. Cook and stir until almost gone then add another 4 ounces of stock. Do this until the hot stock is almost gone. Reserve about 1/4 cup for the end. This process should take about 20-30 minutes. Cover until ready to serve.

• When ready to serve, add the parmesan and the butter and stir in. Add more liquid if needed to make it creamy. Add the chopped chives and serve immediately.