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Mushroom Risotto

Featured in the Honolulu Star-Advertiser on September 7, 2011.

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Ingredients:

Mushroom Risotto

  • 6 cups chicken broth, divided as noted below
  • 3 tablespoons olive oil, divided as noted below
  • 1 pound Hamakua mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups uncooked Arborio rice (available at health food stores and some local supermarkets)
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  1. In a medium saucepan, warm broth over low heat.
  2. Put 2 tablespoons olive oil in a large saucepan over medium-high heat.
  3. Stir in the mushrooms and cook until soft, about 3 minutes.
  4. Remove mushrooms and their liquid; set aside.
  5. Add 1 tablespoon olive oil to skillet; stir in shallots, cook for 1 minute.
  6. Add rice, stirring to coat with oil, about 2 minutes.
  7. In a small bowl, combine 1/2 cup broth to vinegar.
  8. When the rice has taken on a pale, golden color, pour in vinegar mixture, stirring constantly until the vinegar mixture is fully absorbed.
  9. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  10. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  11. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan cheese.
  12. Add salt and pepper to taste.

Makes 6 servings.

Note: Arborio rice, an Italian short-grain rice is best known for its creaminess and texture when making risotto. If Arborio is unavailable, a medium- or short-grain rice could be used as a substitute without the al dente texture.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 18 g fat, 7 g saturated fat, 30 mg cholesterol, greater than 1100 mg sodium, 51 g carbohydrate, 3 g fiber, 4 g sugar, 13 g protein

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