❁ NUTTY MUSHROOM RISOTTO
How to Make NUTTY MUSHROOM RISOTTO Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
2 tablespoons butter 1 tablespoon olive oil 2 tablespoons shallots, chopped 2 cups sliced baby portabella mushrooms, not too thin 1 teaspoon dried basil 2?3 cup arborio rice (any short or medium grain will work) 1?4 teaspoon salt fresh ground black pepper 1?2 cup dry white wine 2 2?3 cups canned chicken broth, plus more if needed 1 teaspoon lemon, zest of 1 tablespoon butter 2 tablespoons cream (optional) 1?4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese 3 -4 tablespoons salted cashews, chopped
DIRECTIONS
Warm chicken broth either on stove or in microwave Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat Stir in shallots, cook for 1 minute to soften Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes Add wine and stir until almost completely evaporated Begin adding chicken broth, about 1/2 cup at a time After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup Do the same for each addition of broth, stirring frequently Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish Serve immediately Note: The cream will make it extra creamy
by: Kelly M.
