A lovely lady approached me at the Redlands Farmer's Market today, asking for a good risotto recipe to serve with the Mahimahi recipe from today's Redlands Daily Facts food column. This recipe is a no fail risotto recipe. The key to making great risotto is to add the broth in phases. Wait until the broth is cooked down before adding more broth- 1/2 cup at a time.
6 cups chicken broth, divided
3 tbsp olive oil, divided
1 pound portabella mushrooms, thinly sliced (or sub with chanterelle or another variety)
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground pepper to taste
3 tbsp fresh chives, fine chop
4 tbsp butter
1/3 cup freshly grated parmesan cheese
In saucepan, warm broth over low heat. Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in mushrooms, cook until soft, about 3 minutes. Remove mushrooms and liquid, set aside. Add 1 tbsp olive oil to skillet and stir in shallots. Cook1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice is pale and golden, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is totally absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.