Mushroom Risotto
Before we get to the recipe, I have to share funny story behind the first time I made this risotto. Very early on into knowing one another, Aaron flew up to New York City on a whim to go to a concert with me and a college friend. This was before we had officially decided to date long-distance and the relationship status was quite undefined. Before he flew home Sunday evening, we decided to make risotto, not realizing it was one of the most time-consuming choices to cook. However, after taking over an hour to make and getting too close to when Aaron had to leave, we were both so nervous about the state of our still undefined relationship that neither of us had any appetite for the delicious dinner we had made!
At that point, we had the conversation that officially started our dating adventures. From then on, every time we make this super satisfying meal, we joke about how it was such a tragedy we couldn't eat it since it is so good, but sometimes emotions affect appetite in weird ways!
All that being said, this is a labor of love, but it is not difficult. Take your time, enjoy the process, and have a glass of wine as you make creamy risotto for the cold months.
- 6 cups chicken broth
- 3 tbsp olive oil, (divided)
- 1 lb portobello mushrooms (thinly sliced)
- 1 lb white mushrooms (thinly sliced)
- 2 medium shallots (diced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 tbsp butter
- 3 tbsp chives (finely chopped)
- 1/3 cup Parmesan cheese (freshly grated)
- 1 lemon, juice and zest
- sea salt and freshly ground black pepper to taste
Zest lemon and set aside. Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft and caramelized, about 15 minutes. Remove mushrooms to a bowl; set aside.
Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Remove from heat. Stir in reserved mushrooms, lemon zest, lemon juice, butter, chives, and Parmesan cheese.
Season with additional lemon juice, salt, pepper and more cheese as needed. Enjoy!