Try this easy risotto dish as a main course or serve smaller portions as a side dish.
4-6 cups chicken stock
4 tbsp butter, divided
2 shallots, minced
2 cups Arborio rice
4 cups mushrooms, assorted (cremini, shiitake, oyster, chanterelles)
1 tbsp chopped parsley
Grated Parmesan cheese, to taste
Salt to taste
Freshly ground black pepper
Step 1: Heat chicken stock in a saucepan over medium heat. Continue to keep stock hot.
Step 2: Sauté mushrooms in 2 tbsp butter. Reserve.
Step 3: Sauté shallots in a large skillet in 2 tbsp butter for 3-5 minutes or until soft and translucent.
Step 4: Add rice and stir until coated with butter.
Step 5: Add 1/2 cup hot stock to rice mixture. Continue to stir. Cook until the liquid has been absorbed. (Note: The mixture should not be dry or soupy in appearance.) Continue to cook rice, adding 1/2 cup increments of chicken stock until it is absorbed.
Step 6: Test for doneness at 20 minutes. The consistency should be al dente. (Note: The recipe could take up to 30 minutes to reach the al dente stage.)
Step 7: Add sautéed mushrooms and Parmesan to the rice mixture.
Step 8: Season with salt and freshly ground pepper. Garnish with chopped parsley.