I feel like I have been in a rut as far as side dishes to serve with our dinners lately, so I decided to change it up a bit and try my hand at a homemade risotto. The funny thing is that when I go out to restaurant and they have risotto on the menu as the main course or as one of the sides, I almost always order it because I love it so much!!
Ingredients
4 cups chicken broth, or a little more as needed
3 tablespoons olive oil, divided
1 pound baby portobello mushrooms, thinly sliced
1/2 onion, diced
3 garlics, minced
1 cup Arborio rice
½ cup dry white wine
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste
Directions
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Warm broth in a saucepan over low heat.
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Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello mushrooms; cook and stir until soft, about 4-5 minutes. Remove mushrooms and their liquid to a bowl; set aside.
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Add remaining 1 tablespoon olive oil to the saucepan. Stir in onions and cook for 1 minute. Add in minced garlic and cook one more minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
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Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
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Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. Add in salt and pepper.
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Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
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Taste and add salt and pepper if needed and serve immediately.
