Mushroom Risotto
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3/4 lb (340 g) mixed mushrooms, sliced
- 1/4 cup (60 ml) olive oil
- 1/2 cup (60 g) shallots, chopped
- 1/4 cup (55 g) butter
- 1 1/2 cups (315 g) arborio rice
- 1/2 cup (125 ml) white wine
- 4 cups (1 litre) chicken broth, hot
- 3/4 cup (55 g) Parmesan cheese, freshly grated
- A few drops of truffle oil (optional)
- Parmesan cheese shavings, to taste
Instructions
- In a large pot over medium-high heat, soften the mushrooms in the oil. Season with salt and pepper. Transfer to a plate and set aside.
- In the same saucepan over medium-high heat, brown the shallots in the butter. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.
- Lower the heat to medium and add the broth, about 1 cup (250 ml) at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth as needed.
- Add the cheese and mushrooms. Adjust the seasoning and mix well to combine. Add the truffle oil.
- Divide the risotto among 4 shallow bowls. Season with pepper and sprinkle with Parmesan shavings.
Featured in the book Ma cuisine week-end Book (French Version)