Mixed Mushroom and Tarragon Risotto
photo by karen
- Ready In:
- 3 cups reduced-sodium vegetable broth or 3 cups chicken broth
- 1 cup white wine or 1 cup additional vegetable broth
- 2 tablespoons butter
- 2 cups sliced mixed mushrooms, such as shiitake,portobello and button
- 1 cup thinly sliced leek (white and pale green parts only)
- 1 cup arborio rice
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon chopped fresh tarragon
- 1⁄4 cup freshly grated parmesan cheese
- In medium saucepan, bring broth and wine to a simmer.
- Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
- Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
- Remove mushrooms from saucepan with slotted spoon; set aside.
- Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
- Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
- Add all but 1/2 cup of the simmering broth mixture.
- Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
- Stir in tarragon and mushrooms.
- Cook 2 minutes, stirring constantly.
- Add cheese; stir to blend.
- If necessary, add remaining broth for a creamy consistency.
Questions & Replies
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Very nice risotto. I made a few changes though. I didn't have leeks so used a white onion, I also used baby portobello mushrooms rather than a mix. I increased the cheese to one cup and added the broth slowly a little at a time based on the instructions in recipe #52815. But it was a huge hit at our house and now that I know how easy risotto is to make I plan to play with more flavors.
This was fabulous. I have never made risotto before, and this was good enough to have been served in a fancy restaurant. And SO easy. I used 3 cups chicken broth and one cup water, baby portabello mushrooms, and pearl rice (found in the Mexican isle). I just froze my extra tarragon into Herbal Ice Cubes #111461(by carla), so I'll be making this again & again.
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