Risotto + Mushroom And Lemon

• porsiyonlar: About 4 servings

Malzemeler

Baby Bella Mushrooms - 8oz

Garlic- 4 medium cloves

Shallot- two large

Olive oil

White wine

Lemon 1/4-1/6 of wine

Arborio rice 1.5 cups dry

Chicken broth / stock - 6 cups

Butter- 2 tablespoons

Parmesan- as much as you want

Yöntemler

*put 6 cups chicken broth or stock in sauce pan and bring to near simmer. Just want it hot not to reduce

If using mushrooms

-generous amount of oil and baby bells mushrooms

-take sliced baby Bella’s and sliced them into 1/3 to 1/4 to make them small bites

-sauté mushrooms with generous salt and Cayanne to taste. Light dusting, not spicy

-let go till moisture evaporates and dark color formed

-take out of pot and put in seperate bowl

*must stir gently and continuously throughout process

*heat high enough to where when you stop stirring it bubbles and wants to boil but when you stir it doesn’t

-medium low heat - add generous oil, 4 cloves garlic minced and 2 large shallots or 3 medium finely chopped. Not to brown just to turn translucent. Avoid browning and adding color

-once translucent, add 1.5 cups rice and enough oil to coat but now drown rice.

-let fry in aromatics for a few minutes stirring and working garlic and shallot into rice

-once thoroughly mixed and rice has friend in oil, add wine. Add enough wine to lightly submerged rice

-(optional) add about 1/4-1/6 lemon juice to wine

(Acid cuts through richness and balances flavors)

-continue stirring until rice has absorbed 80% liquid

Begin adding stock to rice. Cover rice with liquid but don’t put it all in.

-stir slowly and allow rice to absorb broth

-repeat steps until all broth is gone. You don’t need to add too much broth at once make it a slow process

-taste pieces of rice for doneness as you get near end of broth

-once you have out nearly all warm broth in rice and and rice is 90% cooked there should still be some broth in the pot. Turn to a lower heat and continue mixing . Add a lot of parm and about two tablespoons of butter. Then add mushrooms back in and mix everything in. As temp comes down the risotto will thicken

*ready to serve