Mushroom Risotto

Risotto is one of my favorite dinners to eat, it comes across as very classy while being flavorful. Many people are intimidated by making risotto, but there is no reason to be intimidated! Risotto is pretty easy to make, it just takes a lot of time. If you have a busy schedule save something like this for date night or a dinner party, because it is sure to impress.

If you're looking for something to do with your leftover risotto check back tomorrow! I have a recipe for you to use these leftovers in a creative way.

Recipe from Gimme Some Oven. 

Ingredients: 

-4 to 4.5 cups vegetable stock

-1 Tbsp. extra-virgin olive oil

-1 shallot, minced

-1 cup Arborio rice

-1/4 cup dry white wine

-1 Tbsp. butter

-16 oz. sliced baby bella mushrooms

-1/2 cup freshly grated Parmesan cheese

It will look like a lot of mushrooms. Heat the butter in a large skillet and cook the mushrooms until reduced. Now there's much less, set this aside.

Heat your stock in a saucepan, you want it to be warmed through, but not boiling.

Heat oil in a large skillet. Add the shallots and saute until translucent. Add the rice and stir for several minutes to coat it. Add the white wine and stir constantly until the wine is almost totally absorbed. Start adding stock one ladleful at a time using the same approach. Stir constantly until the stock is almost totally absorbed before adding more. Do this until all of the stock is used. Stir in the mushrooms. Mine had a little bit of liquid in them, so I stirred the rice until the liquid was pretty much absorbed. Finish the dish by stirring in the parmesan, then serve.

This was fantastic. Dave and I ate this for dinner paired with a nice white wine. The rice was nice and creamy, the mushrooms added a hearty element to the dish. Finishing with parmesan cheese adds an additional flavor note. Overall I was very pleased with this dinner.