Nutty Mushroom Risotto

Submitted by GirlEatsWorld

"Mushroom risotto is one of my favorite dishes. The addtion of the cashews gives this just a slight crunch and really compliments the flavor. Don't let the thought of making risotto scare you, it does take a little time and attention, but it really is easy and not all THAT time consuming. It's a great accompaniment to an oven baked main dish, so that you don't have to worry about other stove top dishes."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons shallots, chopped
• 2 cups sliced baby portabella mushrooms, not too thin
• 1 teaspoon dried basil
• 2⁄3 cup arborio rice (any short or medium grain will work)
• 1⁄4 teaspoon salt
• fresh ground black pepper
• 1⁄2 cup dry white wine
• 2 2⁄3 cups canned chicken broth, plus more if needed
• 1 teaspoon lemon, zest of
• 1 tablespoon butter
• 2 tablespoons cream (optional)
• 1⁄4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese
• 3 -4 tablespoons salted cashews, chopped

directions

1. Warm chicken broth either on stove or in microwave
2. Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
3. Stir in shallots, cook for 1 minute to soften
4. Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
5. Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
6. Add wine and stir until almost completely evaporated
7. Begin adding chicken broth, about 1/2 cup at a time
8. After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
9. Do the same for each addition of broth, stirring frequently
10. Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
11. If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
12. Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
13. Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
14. Serve immediately
15. Note: The cream will make it extra creamy

Reviews

[Gay Gilmore]

Loved this. I added a package of dried lobster mushrooms and morrels and the color and texture (respectively) add a lot, as well as flavor. I also used the water I soaked the mushrooms in to reconstitute them as part of the broth. Super mushroomy. Served with rotisserie chicken and sauteed spinach for a nice fall dinner with friends.

 

[DCKiki]

This was amazing! I had never made risotto before but I'm glad I picked this as my first recipe. It was so easy, and turned out amazingly creamy even without the added cream. I loved the crunch and the hint of nuttiness the cashews provided, and next time I think I'll toast them to get an even stronger flavor. Thanks for sharing!

 

[Karenlee #2]

The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.

 

[Rhiannon and Matt]

Very nice. Made without cream. Matt used un-salted cashews & we enjoyed their slight crunch in the meal.

 

[Green.Chef]

This was great! I love mushroom risotto and this was a very interesting take on it. I especially liked the cashews. It turned out creamy and flavorful even without cream or parmesan. I did use tarragon instead of basil, because I didn't have any, but it tasted great. Thanks!