| | | WILD MUSHROOM RISOTTO Serving Size: 4 Ingredients 8 cups vegetable broth or chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, finely chopped
2 cups Arborio rice
1 cup dry white wine
salt & pepper, to taste
1 tablespoon unsalted butter
zest of one lemon
1/2 cup parmesan cheese
1/4 cup chopped parsley, for garnish
2 tablespoons unsalted butter
1 pound assorted mushrooms (such as oyster, crimini or shiitake), sliced Directions - Bring the vegetable stock to a boil and keep hot.
- In a large Command Performance Gold saucepan combine the butter, olive oil and shallots and sauté over medium heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring constantly with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated.
- Ladle in 1 cup of simmering broth and cook at a strong simmer, stirring constantly, until absorbed. Continue adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding the next addition of broth, until rice is just tender and creamy, 16 to 18 minutes.
- When the risotto is creamy and tender, remove it from the heat and stir in the remaining tablespoon of butter, lemon zest and Parmesan cheese. Serve topped with the sautéed mushrooms and chopped parsley.
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