Mushroom Risotto

I love, love, love mushroom risotto! This recipe makes 4 servings.

I like to throw in other veggies I have on hand and top with some chives from the garden.

Mushroom Mixture Ingredients:

• 3 TB olive oil, or a combination of butter and oil

• 1 shallot bulb minced

• 1 pound of mushrooms any variety. Clean, trim, and either slice or hand shred thinly

• 1 sprig of fresh thyme (or 1/2 tsp dried)

• 1/4 cup balsamic vinegar

• salt and pepper to taste

Risotto Ingredients:

• 5-6 cups stock

• 2 TB olive oil

• 1 TB butter (or more olive oil)

• 1 medium onion diced

• 2 cups Arborio rice

• 1/4 cup white wine

• 1/2 cup grated Parmigiano cheese

• salt to taste

Mushroom Mixture Instructions:

1. In a skillet, heat the oil over medium heat and add the shallot, cook until slightly softened about 2 minutes. Add the mushrooms and saute, stirring occasionally to keep them from sticking, until browned, up to 10 minutes. Add the thyme, if using. If the pan gets too dry, add 2 TB of water.

2. As the mushrooms brown, add the vinegar and stir continuously to coat the mushrooms evenly. Remove the thyme sprig if using. Add the salt and pepper to taste.

3. Turn off the heat, cover, and set aside while the risotto cooks. When the risotto is done, transfer the mushroom mixture to the risotto and stir in.

Risotto Instructions:

1. Keep the stock warm over low heat while you prepare the rest of the recipe

2. In a 10-12 inch heavy-bottomed skillet combine oil and butter over medium heat. Add the onion, stirring with a wooden spoon, being mindful not to let it brown, about 3 minutes. Add the rice, coating it with the onion mixture, toasting it for about 1 minute.

3. Stir in the wine and allow it to boil off, occasionally stirring the rice.

4. Ladle in more stock, in 1/2 cup increments, stirring constantly to keep the rice from sticking and helping it to release its starch, for a creamy result. With each addition of liquid, you’ll notice the rice transforming from hard pellets to creamy yet al dente morsels. Estimate 25 to 30 minutes after first addition of liquid to arrive at al dente stage. The rice should be creamy and firm, but not mushy.

5. Turn off the heat, then stir in the cheese. Taste and add the salt to taste.

6. Stir in the mushrooms, and serve immediately.