Mushroom Risotto

Every time I say I made risotto for dinner people look at me like I am crazy.  I used to feel the same way.  All the stirring and pouring and keeping it the right temperature overwhelmed me.  This time I decided I wasn't going to stir constantly (I stirred OFTEN, just NOT constantly). When all was said and done, it was delicious and no one but me (and now all of you) knew that I cheated and didn't stir the entire time!

Ingredients:

• 1 Cup of Mushrooms- chopped ( I used a combo of Shitake and Portabello)
• 1/4 Cup White Wine
• Salt and Pepper to taste
• 1 Shallot- minced
• 2 1/2- 3 Cups of Chicken Broth (warm)
• About a tablespoon Olive Oil
• 1/4 Cup of Freshly Grated Parmesan Cheese
• 3/4 Cup Arborio Rice
• 1 teaspoon Dried Parsley

Serves 4

In a medium sauce pan heat olive oil.  Add shallot and cook for about 2 minutes.  When shallot starts to soften add in the mushrooms and cook for an additional 2 minutes.  Add in rice and toast for 2 more minutes.  Pour in the wine and cook until it has all been absorbed (about two minutes...lol I just wanted to say 2 minutes again!)  Next, add 1/2 cup of warm chicken broth and stir OFTEN until it is almost all absorbed.  Repeat this until broth is gone/rice is cooked all the way.  Risotto is meant to be creamy and slightly chewy.  Remove from heat and add parmesan cheese and parsley.  Stir to combine.  If risotto is too thick add a small amount of chicken broth to loosen it.  Salt and Pepper to taste.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Awesome Asparagus Risotto

Ingredients:

• 1/2 teaspoon salt (for water)
• 1 Tablespoon Unsalted Butter
• 3 small shallots- minced
• 1 cup (uncooked) arborio rice
• 4 Cups of Chicken Broth
• 1 lb of uncooked asparagus, cleaned  and cut into bite sized pieces
• Cooking Spray
• 1 Tablespoon Lemon Juice
• Salt and Pepper to tast
• 1/3 cup of grated Parmigianno-Reggiano Cheese

Makes 6 Servings

Bring a large pot of salted water to a boil.  Blanch asparagus for 2 minutes.  Remove and place in bowl of ice water.  This will stop the cooking process and make sure that your asparagus don't turn to mush!  They will also stay a very pretty green color.  Set them aside.

Bring Broth to a simmer and keep warm.  Spray a medium pot with cooking spray (to prevent rice from sticking)- melt butter.  Add shallots and cook until translucent about 5 minutes or so.  Add in the rice and mix with butter/shallot mixture- cook for about 2 minutes.
Add lemon juice and cook (about 1 minute) until all juice has been absorbed.  Make sure to stir continuously so rice doesn't stick to the sides of the pot.  Add broth to rice 1/2 cup at a time.  Continuously stir until all liquid is absorbed.

Repeat 1/2 cup at a time until all broth has been absorbed.  This process will seem like it is taking forever, but really its about 20 minutes.  When rice consistancy turns creamy and the rice is slightly chewy but not mushy remove from heat, add cheese, and stir.  Add in asparagus.  Salt and Pepper to taste.

Making risotto is very time consuming, but the result is a very tastey addition to any dinner.


This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.