Wednesday, August 29, 2012

Sister Spotlight

I have a fabulous risotto recipe for you all today courtesy of my best friend and sister, Claire. Claire is getting married in LESS than three months and we just celebrated her bachelorette weekend in Arrowhead, CO. Sweet Claire cooked all us girls dinner the last night of our trip to say thank you.

She made this killer risotto and it was the hit of the meal...SO SO good. I know risotto might seem like a scary and time -intensive thing to make, but it's so worth it.

Mushroom Risotto via

Gourmet Mushroom Risotto

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min


  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1/2 pound portobello mushrooms, sliced into half inch cubes
  • 1/2 pound white mushrooms, sliced into half inch cubes
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Taste test at this point to make sure rice is soft, but don't overcook as the dish will become too slushy.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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