Herb Mushroom Risotto
Risotto doesn’t gets much credit. It is often just a side dish or an after thought. It is so much more when prepared with love and patience. I love to cook risotto! It requires me to stand over the stove stirring with one hand and a glass of wine in the other like a real Italian cook. The attention and time that it takes makes it delicious.
This recipe is so hearty you can serve it as a main with a small green salad or broccolini. The simplicity is outstanding and the fresh herbs definitely make a difference.
I am starting my own indoor herb garden this winter with grow lights. I miss fresh herbs in the off season and this is a way to keep it going year round. I just hope the neighbors don’t get the wrong idea about the grow lights.
Enjoy this fantastic dish with a nice Pinot Grigio or a Tuscan red with lots of earthiness to compliment the herbs and shrooms.
Herb Mushroom Risotto
Ingredients
- 1 cup arborio rice
- 3 cups chicken or vegetable broth, warmed
- 1 cup sliced mixed mushrooms, cremini and shitake
- 2 tbsp olive oil
- ½ cup white wine
- ½ cup grated parmesan
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- ½ tsp fresh ground pepper
Instructions
- In a medium saucepan, heat olive oil and add rice. Stir until rice just begins to change color. Then add the wine. Cook on moderate low heat until the wine is absorbed.
- Stirring almost constantly, add the warm broth 1/2 cup at a time. Waiting to add more after each is absorbed.
- Before adding the last 1/2 cup, stir in the mushrooms and herbs. Let cook for a minute then add the remainder of the broth.
- Let simmer on low stirring occasionally until all liquid is absorbed and the rice is tender.
- Stir in parmesan just before serving. Sprinkle more and any remaining herbs on top to serve.