Locatelli Mushroom Risotto
Nothing is better than a creamy, comforting bowl of this mushroom risotto on a cold night. It's just as good the next day.
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons butter
- 6 cups Chicken broth
- 6 ounces Shiitake mushrooms sliced
- 6 ounces white mushrooms sliced
- 1 large shallot minced
- 1-3/4 cup Arborio rice
- 3/4 cup white wine
- 1 cup Locatelli Pecorino Romano
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Heat chicken broth in saucepan. Add 2 tablespoons butter and 2 tablespoons olive in large sauce pan and heat over medium heat. Add half the shallots and mushrooms and cook for about 6-7 minutes until mushrooms are soft and light brown. Remove mushrooms to a bowl.
- Add remaining 2 tablespoons of olive oil back into saucepan, melt remaining butter over medium heat, and add remaining shallots. Sauté over medium heat for 1 minute, Then stir in rice and cook for about 2-3 minutes. Add wine and stir until liquid absorbs. Add about ½ cup of warm broth and continually stir rice. Keep adding broth ½ cup at a time and sauté rice, constantly stirring, until all liquid is absorbed and rice is tender which should be about 25 minutes.
- Mix in mushrooms, thyme and Pecorino Romano. Cook for another 2 minutes and stir well. Remove saucepan from heat. Sprinkle salt and pepper to taste. Serve right away. Makes 6 servings.
