Mushroom Risotto

Risotto? After watching a few seasons of Hell’s Kitchen, risotto seems to be a must-try at home. So far, this mushroom risotto is the only risotto that I made. I love the earthy flavors and the salty prosciutto. It is hard to give this up and make something else. My risotto may not be perfect, but it is delicious! I just hope Wolfgang Puck won’t yell at me or something (If you have watched season 7 Food Network Star, you will know what I mean.). And for those of you who are meat eaters, this is not a vegetarian dish. You get your prosciutto! That’s why Bryan has no complain at all! He likes the dish!

Mushroom Risotto (Adapted from Emeril Lagasse via Foodnetwork.com)

2 servings

Ingredients:

–   3 – 4 cups low-sodium chicken broth

–   1 cup arborio rice

–   6 ounces assorted mushrooms (like cermini, Portobello, white, and brown)

–   4 ounces prosciutto (thinly sliced and cut into thin strips)

–   ½ cup dry white wine

–   ½ cup grated Parmesan

–   ¼ cup finely chopped shallots

–   ¼ cup heavy whipping cream

–   1 tablespoon unsalted butter

–   ½ tablespoon olive oil

–   1 teaspoon chopped fresh parsley

–   1 teaspoon chopped fresh thyme

–   1 teaspoon minced garlic

–   salt

–   ground black pepper

Directions:

  1. For the mushrooms, wipe clean with paper towel. Remove the stems and save the stems for broth. Slice the mushrooms thinly and set aside.
  2. In a medium saucepan over medium heat, combine the chicken broth and mushroom stems. Bring to a simmer. Reduce to low heat to keep hot.
  3. In a large heavy pan over medium-high heat, heat the butter and oil. Stir in the shallots and garlic, cook until fragrant and soft, about 3 minutes. Add the mushrooms and cook until wilted, about 4 minutes. Add the rice and stir constantly until the rice is opaque, about 1 minute. Mix in thyme. Add the white wine and cook until all liquid almost evaporated. Add ¾ cup of broth. Season with salt and pepper. Cook and stir until most of the liquid is absorbed. Add another ½ cup of broth and stir until most of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is al dente, about 20 minutes. Adjust to low heat, stir in the heavy cream, ¼ cup Parmesan, and parsley. Mix well. Remove from heat. Season with salt and pepper and adjust to your own taste. Transfer to serving plates. Top with prosciutto and Parmesan. Serve immediately.

Source: Read

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