Mushroom Risotto

This Mushroom Risotto is delightful. You know what makes it more delightful?...the arborio rice came to me from Chuck Hughes (from "Chuck's Day Off" on Food Network.) I was working at EAT! Fraser Valley last September (the weekend we found out we were pregnant!) and Chuck was making loads of Risotto. At the end of the weekend there was a few boxes left and I was happy to one of them when it was offered to me. No big deal :)


Now, risotto is not difficult. You must try it. You must trust me. Take under a half hour and serves 4.

Mushroom Risotto

1 cup Arborio Rice
1 Shallot, minced
4.5 cups Chicken Broth, boiling
1/4 cup dry White Wine
1/2 cup fresh Parmesan, grated
16 oz Mushrooms, sliced
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
1 Tbsp fresh Thyme, chopped

For the mushrooms:
Saute sliced mushrooms in olive oil in a pan with chopped thyme, salt and pepper. Set aside.

For the Risotto:


1. Heat 1 Tbsp of oil in a large skillet until very hot. Add minced shallot and saute for 3 minutes until tender.
2. Add rice. Stir well and get it all coated in the deliciousness. Cook 3 minutes.
3. Add wine. Stir and keep stirring until it's absorbed.
4. Add stock, 1/4 cup at a time, stirring after each addition.
5. Continue to add stock until it no longer absorbs and the rice is cooked.
6. Stir in mushrooms, grated Parmesan, butter. Add salt and pepper to taste.

Plate and top with more fresh Parmesan.