Thanks for stopping bye! September is Mushroom month and today as we end the month I am celebrating mushrooms.
- 6 cups chicken broth
- 3 tablespoons olive oil divided use
- 2 pounds mushrooms thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium shallots minced (about 1/2 cup)
- 1 1/2 cups arborio rice
- 4 tablespoons butter
- 1/3 cup parmesan cheese freshly grated
- In a medium saucepan, heat the chicken broth to a simmer.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-4 minutes. Remove them from the pan and set them aside for now.
- In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.
- Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.
- Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and salt and pepper to taste.
Arborio rice is high in amylopectin, a starch present in rice. Because it undergoes less milling than ordinary long-grain rice, arborio retains more of its natural starch content. Cooking the rice releases this starch, resulting in a firmer, chewier, and creamier rice compared to other kinds of rice. Arborio rice is a little less than double the cost of regular long-grain white rice.