Gourmet Mushroom Risotto

"In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Derf2440 photo by Derf2440
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Food Snob in Israel photo by Food Snob in Israel
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat the broth over low heat.
  • In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
  • Put the mushrooms and the liquid in a bowl and set aside.
  • Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
  • Stir in the rice,coating it with oil, about 2 minutes.
  • When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
  • Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  • Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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Reviews

  1. 7-10 STARS!!! My only caveat is that I didn't use ALL the broth. I was shy about a cup, thinking I didn't want to over cook. Better over than under, I say. DELICIOUS DELICIOUS DELICIOUS. Smells amazing while cooking (after the wine, I used a champagne/sparkling wine). The chives and wine and butter are a winning combination. I used an oninon in place of 2 shallots. and canned mushrooms for half the mushrooms (not cooking them but adding them to the others) and a bit more parmesan cheese and slightly more chives. Don't forget the addition of salt and pepper, espically the pepper. USE ALL THE BROTH!!! One of my favorite recipes on the Zaar!
     
  2. Wonderful recipe for Risotto! This is exactly like my go-to recipe, but I use half the ingredients because there are only 2 of us at home, and it makes enough for 2 generous dinner portions, with some left over for a lunch portion the next day. I like to cook the mushrooms in a little butter and oil until browned, and set them aside to add in at the end of cooking. It helps button mushrooms keep a nice texture and not get mushy. If you don't like mushrooms, you can substitute any vegetable you like. Sauteed sliced asparagus or steamed peas are an excellent addition, or if you like seafood you can use cooked small peeled shrimp or little bay scallops, sauteed first. Stir any additions in at the end to avoid overcooking. This method is exactly right for any flavor of risotto, or just make it plain and it's great.
     
  3. I made this for dinner, to go with grilled pork chops and asparagus. It was a huge hit. The long cook time is most definitely worth the effort. My DH has asked me to make it a regular part of my menu rotation. Thanks for an excellent recipe.
     
  4. This was the first time I ever made risotto, and it truly came out restaurant-quality fantastic. Followed the recipe exactly, but browned some cubed prosciutto and added it at the very end with the shrooms - made a really amazing main dish. My more advanced-palate friend and my meat-and-potatoes boyfriend both loved it!!
     
  5. Excellent recipe. I used some extra parmesan cheese (because I like it alot). Also, a good substitution is some goat-cheese in favor of the butter.
     
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Tweaks

  1. So yummy! I used half a sweet onion in place of shallots, and oyster mushrooms for their texture. Make sure to taste at the end because it will need salt and lots of fresh pepper. Thick, creamy, and delicious.
     
  2. Excellent risotto! I used barley instead of rice but used the rest of the ingredients as stated in recipe. If you want to keep your risotto low G.I. just cook 1 and a half cup of barley as per instructions on the barley bag (normally simmer for about 1 hour) and use the broth instead of the water and add the wine as well. Then it is just a matter of cooking the mushrooms and scallions. Once the barley is done simply add the rest of the ingredients and voila! You have got yourself a very fast and easy risotto. Thanks for posting. It was absolutely delicious. Note: This makes A LOT of risotto.
     
  3. this was PERFECT! i replaced the wine with the same amount of non-alcoholic beer, used jarred mushrooms that i sauteed with garlic, and added basil to it....yumyumyum =D
     
  4. Very good! A lot of work, but wonderful results. I used baby bella mushrooms and margarine in place of the butter... other than that, I followed the recipe exactly (including the 6 cups of broth). Also, we served this as a main dish (it made three generous main dish servings).
     
  5. This was FANTASTIC! My husband and I fought over the last of it. I use cooking sherry instead of white wine. I could eat this every night of the week!
     

RECIPE SUBMITTED BY

If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness. The day Amy passed away was one of the saddest moments here in the Zaar community. Tears all over the world were shed on that day. Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean. The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community. NcMysteryShopper May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences. Kathy at Recipezaar http://www.recipezaar.com/bb/viewtopic.zsp?t=209732 http://www.recipezaar.com/bb/viewtopic.zsp?t=209748 http://redneckepicurean.vox.com/ ******************************************* Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God. I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. (If you have a son who is aged between 23-30, please send picture resume to my email address if he is looking for a wife who excels at domestics. j/k) I love to cook, collect recipes, cookbooks, apple stuff for my kitchen, and Cinderella stuff. I enjoy throwing dinner parties, cooking for Pop and Mom and sometimes Chris, scrapbooking (my second favorite hobby, only to food), and making new friends. I love to hear from people everywhere. There is so much to learn from everything here at Zaar. I love the new design and think the elves do a great job. My dream job is opening my own restaurant, followed by working for Zaar, which I hear is an experience all in itself. Lots of hard work and lots of wonderful rewards. My favorite chef of all times is Paula Deen and if I had upon gunpoint to choose another mother, it might be her. BUT I am in love with her son Bobby (the single one) and would love to just snatch him up and become the next DEEN daughter-in-law. A little bit more about my faith...I am a born again Christian. I go to a small country church where the majority of us are family and my family cemetery is on the property. We have "eatin' meetin's" every fifth Sunday, holidays, and every other chance we can get. Sometimes it's full meals and sometimes it's soup and sandwiches. Most of the ladies at my church are good cooks. Everyone knows I've had gourmet training and really expect if I bring something for it to be good, especially since my mom is a great cook too. (See her chocolate pie recipe in my cookbook.) When the Christians all gather in heaven for the Feast that will never end (and let me just say, if you know my situation, you know I have terrible problems with the intestines) I will not have tummy problems, I will eat like there is no tomorrow, and I will be the one adding cinammon to the milk and honey because Jesus knows I love it! If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it. Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src="http://www.recipezaar.com/members/home/86764/cookin_kitty1_1_1.JPG"> Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth. My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. 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