I am a firm mushroom-hater. Or I should say, I was a firm mushroom hater. I have recently discovered that mushrooms, particularly when sauted in butter, are delicious! (Granted, you could saute an old shoe in butter and I'd be all over that). Last night for dinner I had a dish in mind involving chicken and mushrooms, but I needed a side dish to go with it. Well in my mind nothing beats risotto- I could eat it every day- so I concocted this mushroom risotto. It ended up almost overshadowing the main dish.
1 cups Arborio rice
2 T olive oil/butter (I use a combo of both)
2 shallots, finely chopped
2 cloves garlic, minced
½ cup chopped baby bella mushrooms
½ cup white wine
5 cups chicken broth
½ cup shredded parmesan cheese
splash of half and half (optional)
Melt the butter in a large saucepan and/or heat the olive oil. Add the shallots to the pan and saute until soft, then add the garlic and mushrooms and saute until soft and slightly golden. Add the rice into the pan and toss to coat.
Pour the wine into the saucepan and stir in the rice fairly constantly until absorbed. Add the broth to the pan, one cup at a time, letting the liquid absorb before adding the next cup. With the last cup of broth let it absorb half way, pour in a splash of half and half if desired, then add the cheese and stir until cheese is melted.
Source: Original Laura's Recipe Collection recipe