I have been looking for a good Risotto recipe for a long time now, but everything I have found is very time consuming and a real pain in the ass to stand over a stove for an hour stirring, adding, etc.
Sooo...I found three recipes* that sounded good, made some of my usual adjustments and voilà, here we go:
EASY
MUSHROOM PARMESAN RISOTTO
Total: 1 hr. Active: 10 min
Yield: 8 to 10 servings
Note:
Recipe
can be cut in half with no problem. You
can also do this on the stovetop as long as you have a heavy-bottom Dutch oven
with a tight fitting lid.
INGREDIENTS
2 cups
Arborio rice
6 cups
simmering chicken stock, low sodium, divided
3 Tbsp.
Olive Oil, divided
1 large shallot,
diced, divided
4 garlic
cloves, minced, divided
1 lb.
fresh Portobello and cremini mushrooms, sliced
1 Bay leaf
2 tsp. fresh
thyme, chopped
1 Tbsp.
fresh Italian parsley, chopped, divided
1 ½ cup
freshly grated Parmesan cheese
¾ cup dry
white wine, divided ½ & ¼ .
3
tablespoons unsalted butter, diced
2 teaspoons
kosher salt
1 teaspoon
freshly ground black pepper
DIRECTIONS
Preheat the
oven to 350°F.
Heat 1
tablespoon of oil in a large skillet over medium heat. Add ½ shallot and 2 cloves garlic, cook,
stirring, until translucent, about 5 minutes.
Add the fresh mushrooms, ¼ cup wine, herbs and 1 Tbsp. butter. Sauté until the mushrooms are tender and the
juices evaporate, about 5 minutes, season with salt and pepper.
Coat a Dutch
Oven with remaining 2 Tbsp. oil. Sauté
the remaining ½ shallot and garlic cloves.
Add the rice and stir quickly until it is well-coated and opaque, 1
minute. This step cooks the starchy
coating and prevents the grains from sticking.
Stir in ½ cup wine and cook until it is nearly all evaporated.
Add Bay leaf
and 5 cups of the chicken stock to the Dutch oven. Stir to combine well. Cover and bake for 45 minutes, until most of
the liquid is absorbed and the rice is al dente. If
cooking on the stovetop, bring mixture to a slight boil then cover and simmer
on low for ~35-40 minutes, stirring half way through the process.
Remove from
the oven, take out the Bay leaf, add the remaining cup of chicken stock, the Parmesan, mushroom mixture,
butter, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until
the rice is thick and creamy. Top with chopped parsley and serve hot.
*Recipe
compiled/adapted from Ina Garten, Tyler Florence, Giada De Laurentiis (Easy
Parmesan ‘Risotto’, Mushroom Risotto, Mushroom Risotto with Peas)
Might I add that baking the risotto in the oven made ALL of the difference in the world, and still came out perfectly!
