First Courses

Mushroom Risotto

  • 2 tablespoons butter
  • 2 cups flavorful mushrooms such as shiitake and oyster mushrooms, cleaned, trimmed, and cut into half inch pieces
  • 2/3 cup dry white wine
  • 5-6 cups chicken stock (or vegetable stock)
  • 1/3 cup minced shallots
  • 1 3/4 cups Arborio rice or other risotto rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Bring stock to a simmer in a saucepan.

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.

Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring continually to keep the rice from sticking to the edges of the pan. When stock is almost completely absorbed, add the next 1/2 cup. This process will take about 25 minutes.

The rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped parsley.