MUSHROOM RISOTTO

Risotto is a simple dish, but not easy to make. Does that make sense? Here’s why. Simple ingredients (arborio rice and stock) but requires constant attention at the stove for a good 40 minutes.

There are few things to do to make your Risotto successful. Start with arborio rice, a short grain rice. Do not rinse the rice as with some other rice dishes, you need the starch to make it creamy. Start with your stock hot. Ladle the stock into the rice 1/2 cup at a time and stir constantly. Here is where your attention is required. I made this batch with 1 cup of rice and 4 cups of low-sodium chicken stock. It took me about 40 minutes. Here are my ingredient for Mushroom Risotto with parmesan cheese. I served mine with a little pan-seared halibut filet.

Ingredients:

• 4 cups low-sodium chicken stock

• Olive oil

• 3 tbsp shallots, minced

• 1 clove garlic, minced

• 1/2 tsp fresh thyme leaves

• Kosher salt and black pepper

• 3-4 ounces of white mushrooms, 1/4 inch slice

• 1 cup arborio rice

• 1/2 cup dry white wine (I used chardonnay)

• 1/4 cup frozen peas, thawed

• 1/4 cup grated parmesn

• 1 tbsp chopped parsley

Directions:

• Bring chicken stock to a simmer in a saucepan. Keep hot.

• Using a large saucepan over medium low heat, add 2 tbsp olive oil. Add the mushrooms, shallots, and garlic and cook, stirring, for about 10 minutes. Season with salt and pepper.

• Add the arborio rice and saute for about 5 minutes, stirring.

• Add the wine and bring to a simmer, let reduce until almost gone. Start adding the stock one 4 ounce ladle at a time, simmer and stir until the liquid is almost gone. Then add another ladle and so the same until most of the hot stock is gone. This should take at least 30-45 minutes depending on how much you are making. You should be stirring constantly or the rice will stick to the pan. When the rice is cooked al dente. Turn off the heat and add the peas and the grated parmesan and stir in. Cover and keep warm. When ready to serve, add more stock if it is dry.