As a child of the 60s in the rural Northeast, I (along with my peers) assumed that all dishes involving mushrooms (think tuna noodle casserole) came only from cans. The first time I tasted this risotto was such a revelation that it still ranks alongside my discoveries of homemade refried beans, lobster, and California sunsets. (Consider doubling the recipe as everyone typically asks for seconds.) Note that an additional appreciation I developed for this dish was the sense of relief one feels once they finally stop stirring (you’ll see what I mean). The following makes six servings.

Ingredients:

Amount

Ingredient

Comments

6 Cups

Chicken Stock

Use 3 Cups to start and reserve 3 cups for later. Use vegetable stock if preferred.


4 Tbs.

Olive Oil

Try to use Extra Virgin Olive Oil. Use 2 Tbs to start and reserve 2 for later.


1 lb.

Portobello Mushrooms

(Sliced Thin)

Use this variety to play it safe, but if you can get your hands on other varieties, then by all means, give them a try.


1 lb.

White Button Mushrooms

(Sliced Thin)

Use this variety to play it safe, but if you can get your hands on other varieties, then by all means, give them a try.


2-3

Shallots

(Diced, approx 3/4 cup)

While onions will work fine, shallots carry a more subtle flavor profile. Even a blend of both is worth trying. If you’re concerned with a specific amount here, I’m still waiting to discover the dish where I used too many shallots.


1 ½ Cups

Arborio Rice

This variety of short grain rice is named for the village of Arborio in Northern Italy. Its firm grains and high start content makes it perfect for dished that require a creamy texture.


½ Cup

Dry White wine

Any solid California Chardonnay works wonderfully with this dish.


Pinch

Sea Salt and Fresh Pepper

Add for taste.

4 Tbs.

Butter

My wife and I are huge fans of Kerry’s Irish Butter, but should you prefer a vegan approach, try Miyoko’s.


1/3 Cup

Parmesan Cheese

I love the taste of this traditional cheese when it’s been freshly grated. One of my favorite cheese brands makes a vegetarian version, and while vegan alternatives abound, I’ve never taken that adventure.


3 Tbs

Chives (Chopped)

Feel free to use green or spring onions in this case. For the truly adventurous, garlic chives make a wonderful (if hard to find) addition.


Equipment Required:

  • 1 Sharp knife for chopping and slicing
  • 1 Butter knife
  • 1 Large Spoon for tasting
  • 1 Large Saucepan
  • 1 Large Pot
  • 1 Skillet
  • 1 Spatula/Bowls Scraper

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