Description
Chef Maka's recipe for a "killer" mushroom risotto.
45 min
6
Servings
Ingredients
2
cup
chicken broth
(or vegetable broth)
1
lb
button mushrooms
1
lb
shiitake mushrooms
4
clove
garlic
(minced)
1/4
cup
Italian parsley
(chopped)
2
Tbsp
olive oil
(or blended canola oil and olive oil)
2
cup
Aborio rice
1/4
cup
white wine
(optional)
2
Tbsp
butter
1
cup
parmesan cheese
(shaved)
1
lemon juice
salt
pepper
Prep Time:
45 min
Total Time:
45 min
Instructions
Heat broth and set aside. In a large frying pan sauté button mushrooms and shiitake mushrooms for 2 minutes, then add garlic and parsley and cook for an additional 5 minutes. In a separate medium pot, warm oil over medium heat. Add Arborio rice and stir. Deglaze pot with white wine, them begin adding broth one cup at a time. Keep adding broth until the rice is cooked al dente. Just before the rice is finished, fold in sautéed mushrooms, butter, cheese, and a splash of lemon juice. Season with salt and pepper to taste before serving.
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Source:
Chef Maka Kwon
