This recipe for an Easy Mushroom Risotto is a great place to begin your love-affair with risotto. Use the 5 simple tips as a bouncing board, and you'll find yourself coming up with your very own risotto recipes in no time.
1/4cupParmesan cheesegrated (plus additional for serving-optional)
2tablespoonsparsley fresh, minced
zested lemon peeloptional
salt and pepper to taste
Place the broth in a medium saucepan and bring to a low simmer.Keep warm.
Drizzle 1 tablespoon olive oil in a heavy, very large skillet,over medium-high heat.
Saute the mushrooms until softened and just browning, about 5-7 minutes.
Transfer mushrooms to bowl and set aside.
Drizzle 1 tablespoon olive oil in the same large skillet,over medium heat.
Saute the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
Add the minced garlic and sauté for another 30 seconds while stirring constantly.
Add the rice.
Keep stirring rice (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
Stir in 1/2 cup of hot broth into the rice mixture.
Stir until the broth is absorbed.
Keep adding the broth (1/2 cup at a time) until it is absorbed, stirring frequently.
Halfway through this procedure (about 8-10 minutes of adding broth and stirring) add the sauteed mushrooms.
Keep adding and stirring 1/2 cup of broth at a time.
At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
When the risotto is done, add just a few tablespoons of broth.
Remove from heat and stir in the cheese, butter and chopped parsley.
Add zested lemon peel and lemon juice (if using)
Serve immediately with additional parmesan (if desired).
The versatility of this recipe really allows you to use whatever mushrooms you have on hand.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe in Cook's Secrets Magazine