It's Risotto Season!

My sister in law has some relatives in Pennsylvania that grow mushrooms. So whenever her father goes to PA to visit them he comes home with so many mushrooms they have to give them away. I am often a lucky recipient of said mushrooms. I got a bee in my bonnet to make mushroom risotto and that is where a good portion of those mushrooms went!

In a large skillet, heat 3 Tablespoons of olive oil and then add a mixture of chopped mushrooms. I used button, cremini and shitake. Saute until well cooked, but not browned. Add some wine or broth to the pan if it's too dry, plus salt and pepper. I added tons of fresh thyme because I still have tons in my garden. But dried will work just fine too.




In a heavy bottomed pot, melt two Tablespoons of butter in three Tablespoons of olive oil. Add one medium sized shallot, chopped.



In a saucepan, heat (but don't boil!) five cups of chicken broth or stock. You can use homemade or store bought. Just adjust your added salt if you're using store bought. It can be salty already.

When the shallot is softened but not browned, add 1 1/2 cup of Arborio or other short grained rice. Stir to coat rice and then let cook for two minutes. The heat should be on medium. After the two minutes, add 2/3 cup of white wine. Stir until all the wine has been absorbed into the rice and then start to add your broth. You do not need to keep the heat on under the pot with the broth, but it should be warm. One ladle full at a time, add the stock to the rice and stir until each ladle full is completely absorbed. It takes patience, but your efforts will be so worthwhile!


When all the broth is gone and the rice is done, stir in your mushrooms and then stir in 1/2 cup of Parmesan cheese. Serve immediately. Nick went crazy for this last night so I think I'll be making it again!