Creamy Mushroom Risotto
Servings: 4
Ingredients
5 cups chicken broth
3 TBSP butter
3 TBSP vegetable oil
1 medium onion minced
1 pound crimini mushrooms chopped
1 cup arborio rice
1 TBSP soy sauce
1/4 cup dry sherry
1/2 teaspoon thyme
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
Directions
1. Bring the chicken broth to a simmer in a saucepan. Reduce the heat to low and cover to keep broth warm.
2. Melt the butter with the oil in a dutch oven over medium heat.
3. Add the onions and cook for 2 minutes then add the mushrooms and thyme and cook until most the moisture has evaporated, about 8 minutes.
4. Add the rice, sherry and soy sauce and stir constantly about 4 to 5 minutes.
5. Increase the heat to medium high and add 3/4 cup of the warm chicken broth, stir constantly until the broth is absorbed.
6. Add the remaining broth 1/2 cup to 3/4 cup at a time stirring constantly until the broth is absorbed. Repeat until broth is gone, about 25 to 30 minutes, while continuing to stir the entire time.
7. When the all the broth is absorbed and the rice has a creamy texture remove it from the heat and stir in the parmesan cheese.
8. Serve
2. Melt the butter with the oil in a dutch oven over medium heat.
3. Add the onions and cook for 2 minutes then add the mushrooms and thyme and cook until most the moisture has evaporated, about 8 minutes.
4. Add the rice, sherry and soy sauce and stir constantly about 4 to 5 minutes.
5. Increase the heat to medium high and add 3/4 cup of the warm chicken broth, stir constantly until the broth is absorbed.
6. Add the remaining broth 1/2 cup to 3/4 cup at a time stirring constantly until the broth is absorbed. Repeat until broth is gone, about 25 to 30 minutes, while continuing to stir the entire time.
7. When the all the broth is absorbed and the rice has a creamy texture remove it from the heat and stir in the parmesan cheese.
8. Serve
Delicious but maybe just a little too salty. Next time I think I'll replace the 5 cups of chicken broth with 4 cups chicken broth and 1 cup water.