Portobello Mushroom Risotto
 
 
This simple, elegant mushroom risotto is always a crowd-pleaser!
Ingredients
  • 8-12 fresh baby portobello mushrooms, sliced
  • 4 cups chicken stock or broth
  • 5 Tbsp butter, divided
  • 1 small onion
  • 1 ¼ cups Arborio rice
  • ½ cup slivered almonds
  • ½ cup freshly grated Parmesan cheese
  • Salt and Pepper to taste
Instructions
  1. Bring your stock or broth to a boil, reduce heat and keep at low simmer.
  2. (I also heat a kettle of water in case the rice isn't ready when the broth runs out)
  3. In a heavy sauce pan, melt 3 Tbsp butter over medium heat and sauté mushrooms, onions and almonds for 5 minutes or until onions are translucent, do not brown.
  4. Add rice and stir well to coat with butter.
  5. Raise heat and cook rice until opaque.
  6. Stir in 1 cup of the simmering stock and cook until rice had absorbed all liquid, stirring constantly.
  7. Add ½ cup stock and stir until all liquid has been absorbed.
  8. Repeat until all stock has been used and the rice is neither dry nor soggy, but moist and creamy with a slight crunch (add additional water as needed from your kettle.)
  9. Stir constantly to ensure rice does not stick to pan.
  10. This whole process should take 20-25 minutes.
  11. Stir in remaining 2 Tbsp butter and Parmesan cheese, taste for seasoning and add Salt and Pepper as needed.
  12. Serve immediately.
Notes
Make sure you taste your rice for doneness. Don't just assume it is done when your broth is gone. It may need a little more time and liquid. Just be patient, this is worth the wait!
Nutrition Information
Calories: 2594 Fat: 124g Saturated fat: 52g Unsaturated fat: 63g Trans fat: 2g Carbohydrates: 289g Sugar: 43g Sodium: 2384mg Fiber: 20g Protein: 94g Cholesterol: 225mg
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2013/12/portobello-mushroom-risotto/