Apr 27, 2011
Baby Portobello Mushroom Risotto
Risotto was one of the dishes that I first made when I was learning to cook a few years ago. I felt like it was a dish on every single Food Network show and I better give it a try. I made it quite a few times back then and enjoyed it and then just never made it again. I don't think we'd eaten risotto is two years or so. Apparently it was high time that we have it for dinner! It's such a simple and comforting dish. While it may take a little time to cook the risotto and involves quite a bit of stirring, I don't think that it's a high maintenance dish at all. And the combinations are endless. You can really use any protein that you have on hand and any vegetables will do, as well. I need to remember to make this on those nights that I want to veer off of my menu for the week. It's a great way to use whatever you have in the fridge!
Baby Portobello Mushroom Risotto with Chicken
12 ounces baby portobello mushrooms, sliced
2 tablespoons butter
1/2 onion, diced
2 cloves garlic, minced or pressed
Pinch dried thyme
1 cup arborio rice
1/2 cup white wine
~2 cups chicken stock, warm
1 tablespoon butter
1/2 cup Parmesan cheese, freshly grated
Kosher salt and black pepper
1/4 cup parsley, minced
1. Melt the butter in a large skillet over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the mushrooms and saute until they begin to brown and release their moisture, about 7 minutes. Season with salt and pepper. Add the garlic and thyme and saute until fragrant, about a 30 seconds.
2. Add the rice to the pan and toast about 2 minutes minutes.
3. Add the white wine to pan and deglaze. Continue to cook the risotto mixture while stirring until the wine has disappeared.
4. Begin to add the warm stock to the pan 1/2 cup at a time while stirring constantly, until the stock has disappeared. Continue until most of the stock is gone and the risotto is al dente, 20-25 minutes total.
5. Add 1 tablespoon butter and Parmesan. Stir until it melted and fully combined. Season with salt and pepper. Serve garnished with parsley.
adapted from Closet Cooking