Mushroom Risotto

Description

Risotto has a bad reputation of being hard to make, but in my opinion, the difficulty is overhyped, it just requires some attention and tenacity! Wow your friends and family with this mouth watering dish, they will beg for more! You have to make sure you use special rice for risotto, like Arborio, because you want it to have the correct starch content.

Ingredients

• 1 tablespoon olive oil
• 1/2 shallot, minced
• 7 ounces shiitake mushrooms, stems removed, sliced.
• 1 3/4 cup Arborio rice
• 4 tablespoons butter, divided
• 1 1/4 cup dry wine
• 3 sprigs fresh thyme, chopped
• 1 pinch celery salt
• salt and pepper to taste
• 1 quart hot vegetable stock
• 1/2 cup Parmesan cheese, grated
• 1/4 cup parsley, chopped

Steps

1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot for 30 seconds. Add mushrooms and cook until they begin to brown.
2. Stir in rice and 2 tablespoons butter. Reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
3. Pour in wine, simmer until evaporated, stirring constantly.
4. Season with thyme, celery salt, salt, and pepper.
5. Reduce heat to medium-low. Pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly.
6. Pour in 1/2 of remaining hot vegetable stock. Cook and stir until evaporated. Repeat once more with remaining hot stock.
7. Stir constantly until rice is tender and creamy. Stir in Parmesan cheese, parsley, and remaining 2 tablespoon butter. Serve immediately.