Creamy Mushroom Risotto
This is no ordinary rice dish! Our Creamy Mushroom Risotto is just that -- creamy with just a little bit of crunch.
What You'll Need:
4 Portobello mushrooms
cup balsamic vinaigrette
3 cups chicken broth
1 tablespoon butter
cup finely chopped onion
1 teaspoon prepared minced garlic
1 cup uncooked Arborio rice
teaspoon freshly ground black pepper
teaspoon dried thyme
cup grated Parmesan cheese
What To Do:
- Spray cold grill rack with cooking spray. Preheat grill to medium-high heat (350 degrees to 400 degrees).
- Place mushrooms on grill rack; brush half of vinaigrette over mushrooms. Grill mushrooms, covered, 5 minutes on each side or until tender, brushing mushrooms with remaining vinaigrette when turned. Remove mushrooms from grill and coarsely dice; set aside.
- In a medium saucepan, bring chicken broth to a simmer (do not boil). Keep warm over low heat.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add onion, garlic, and rice; cook, stirring constantly, 4 minutes, or until onion is tender. Add 1/2 cup hot broth, stirring constantly, until liquid is nearly absorbed. Repeat procedure, adding remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding next portion (about 22 minutes total).
- Remove from heat; stir in mushrooms and remaining ingredients. Serve immediately.
In order to have this come out just right, don't be tempted to speed up the cooking process.
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This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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