Lisa Food Blog : Mushrooms

Thanks for stopping bye! September is Mushroom month and today as we end the month I am celebrating mushrooms.

Mushroom Risotto

• 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

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.