Monday, August 12, 2013

Excellent Mushroom Risotto

I bought some local mushrooms and made mushroom risotto to go with the grass fed beef steaks I got at the farmer's market.
 Risotto is really quite simple to make as long as you pay close attention to it for about 20 minutes.  I sliced and sauteed the mushrooms first.  I used the stems to make some mushroom stock. 

 Saute' a diced shallot in a knob of butter and throw in 2 cups of arborio rice.  Cook this for a couple minutes over medium/high heat.

 Begin adding your liquid.  You will need 4 cups.  Add it 1/2 cup at a time, stirring until it is absorbed.  I added a couple of mushroom bouillon cubes to my mushroom stock.

 Keep testing the rice until it is cooked through.  It should be almost done in 20 minutes.  Remove it from the heat, cover it and let it sit for about 10 minutes.  Stir it around and then serve it.