Maximum Living Mushroom Risotto
As they say in Italy Favoloso risotto ai funghi!
I got hooked on this dish while visiting Venice and once you taste it you’ll see why.
- 1 lb fresh thinly sliced white mushrooms
- 1 lb fresh thinly sliced Portobello mushrooms
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 sweet chopped onion
- 1 tsp. chopped rosemary
- 1 tsp. thyme
- 8 cups chicken broth
- 2 cups Arborio rice
- ½ cup sauvignon blanc
- ½ cup fresh grated parmigiana Reggiano
- Salt and Pepper to taste
- Clean and thinly slice fresh mushrooms.
- Heat the butter and olive oil in a large skillet. Add rosemary, onion and thyme and cook over medium heat until the onion is translucent. Add mushrooms and continue cooking until they are soft.
- Heat the broth in a saucepan and salt to taste.
- Add Arborio rice to the mushroom mixture. If the pan is on the dry side add two tablespoons of butter before you add the rice,
- Stir the rice continuously for 2 to 4 minutes until it starts to become translucent and soft.
- Add sauvignon blanc and continue stirring until wine has almost all evaporated, then start adding broth one ladle at a time. Continuously stir risotto adding each additional ladle of broth only as each previous one is fully absorbed. Continue to gently stir for approximately 20 minutes. Depending on how you like the consistency of your risotto, you need to be the judge on how much broth you put in. I suggest using about 7 cups.
- Salt to taste, then garnish with large grates of Parmigiana Reggiano and serve!
Ciao si può fare!