Mushroom Risotto

We've been plagued with Kansas storms for the past week straight (read: tornadic super-cells), but were blessed with a little sunshine this weekend! With the rain scheduled to return on Monday, we've been taking every chance we can to cook outside! Now risotto isn't something that is usually cooked outside, but it will be the main focus of any meal you're preparing, so you'll want to keep it simple with the protein. Risotto is heavy, so I like to pair it with a simple grilled chicken breast--seasoned with sea salt, pepper, and dried oregano. The simplicity of the chicken and the savoriness of the rice is the perfect combination! Oh, and it's 100% toddler approved... even if she did request ketchup with her chicken! Enjoy!

MUSHROOM RISOTTO

Prep Time: 5 minutes, Cook Time: 25 minutes

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INGREDIENTS: 

olive oil

sea salt & pepper to taste

8oz of your favorite mushrooms, sliced (I like portobello)

2 shallots (or 1/4 of a white onion if you can't find shallots)

1 cup arborio rice

1/2 cup dry white wine

~about 32oz of chicken broth 

4 tablespoons of butter

1/2 cup Parmesan cheese, shredded

a little handful of parsley, roughly chopped

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DIRECTIONS:

1. Pour the entire carton of chicken broth into a medium-sized pot and set it to a low simmer. 

2. Heat a large non-stick skillet with about two tablespoons of olive oil on medium-high heat. Saute the mushrooms until soft and brown, then pour them into a small bowl and set aside.

3. Add a little more olive oil and saute the shallots until they are soft.

4. Add your arborio rice (you might need just a little more oil) and allow it soak up the moisture. 

5. When the rice turns a light golden yellow, add the white wine and allow the rice to absorb it completely.

6. From this point on, you will start adding 1/2 a cup of the chicken broth at a time, allowing the rice to absorb it completely before adding another. This can be tedious, and your arm may start to get sore! Continue adding the broth until the rice is cooked al dente (about 15-20 minutes, or until most of the chicken broth has been used).

7. Remove from heat and add back the mushrooms with all of their juices, the butter, and the Parmesan cheese. 

8. Sprinkle with chopped parsley, and serve hot!

xoxo,

CHRISTINA