Ingredients 6 cups chicken broth 3 tablespoons olive oil divided use 1 pound mushrooms thinly sliced Salt and Black Pepper to taste 3 medium shallots minced (about 1/2 cup) 1 1/2 cups arborio rice 4 tablespoons butter 1/3 cup parmesan cheese freshly grated Fresh parsley to garnish
Instructions 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 1/2 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.
ReplyDeleteIngredients
6 cups chicken broth
3 tablespoons olive oil divided use
1 pound mushrooms thinly sliced
Salt and Black Pepper to taste
3 medium shallots minced (about 1/2 cup)
1 1/2 cups arborio rice
4 tablespoons butter
1/3 cup parmesan cheese freshly grated
Fresh parsley to garnish
Instructions
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 1/2 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.
Enjoy, Buen Prochecho!