Risotto

Italian was the theme for my most recent recipe swap. I submitted this wonderful White Pizza Dip and in return I received Mushroom Risotto. Risotto is so creamy and comforting...I can't think of anything to not like. I always find it odd that so many Italian restaurants in my area never offer risotto. It seems like a classic staple to me. As you can tell by my photo there are no mushrooms, and that is because I do not like them. But that should come as no surprise to you. I will share recipe to include the mushroom since most people like them.

INGREDIENTS

4 cups chicken broth
8 ounces mushrooms, roughly chopped
1 small onion, diced
2 cloves garlic, diced
1 1/2 cups arborio rice
1/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese
1/4 cup mozzarella cheese
salt and pepper to taste
olive oil

DIRECTIONS

In a medium pot, heat the chicken broth over low heat until warmed through.

Add about 2 tablespoons of olive oil to a large skillet over medium heat. Once hot, add the mushrooms and saute until tender and fragrant. Transfer the mushrooms to a plate and cover with foil to keep warm.

Add about a 1/2 tablespoon of olive oil to the skillet and the onions and garlic. Cook for 2-3 minutes until the onion is slightly soft. Add another 1/2 to 1 tablespoon of olive oil to the skillet and then the arborio rice.

Stir frequently with a wooden spoon until the rice has absorbed the oil and is a very pale golden color. Pour in the white wine and stir until the rice has absorbed the wine.

Add approximately 1/2 cup of chicken broth at a time, stirring until the rice has absorbed almost all of the stock is is just about to stick to the pan. There should be a milky looking trail when you're stirring around the rice. Continue to add the chicken broth 1/2 cup at a time and stirring until it is absorbed. This should take about 20 minutes total to use all of the stock.

Reduce the heat to very low and add the butter, Parmesan and mozzarella cheese. Stir until the cheese has melted and then add the mushrooms back to the skillet. Stir until everything is combined.

Season with salt and pepper and serve immediately.

Recipe Rewind: Creamy Chicken Sausage Bake