Mushroom Risotto

6 cups chicken broth
1# mushrooms
2 shallots, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 T butter
1/3 cup fresh parmesan
fresh herbs- I use parsley
sea salt and ground pepper to taste

In saucepan, warm chicken broth.

Warm 1T EVOO in separate sauce pan and saute ‘shrooms, reserve.

Warm 1-2 T EVOO in 5 quart pot and saute shallots.  Add rice and stir to coat for about 2 minutes until rice has a pale golden color.  Pour in wine, stirring constantly until wine is absorbed.

Add 1/2 cup of broth to rice and stir until absorbed.  Continue adding 1/2 cup of broth at a time, stirring continuously until all the liquid is absorbed and rice is cooked al dente, about 15 minutes.

Remove from heat and stir in ‘shrooms, butter, herbs, parmesan, and salt and pepper.

This risotto is not “healthy” but it is so, so good I had to share it.  Check out this birthday feast we had yesterday, yum~** I believe I got this recipe on a few years ago.


About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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