Don’t even get ideas; I’m the dorkiest person alive. Even to write about magic mushroom I feel a bit worried as if I’m breaking some law. But for the first time I wish they were magic. Not in the sense to be hallucinogenic but to somehow make the time fly faster. It’s just four days since my hubby left to visit his family, and I’m already thinking about magic mushrooms. Who knows what will be next, maybe get a sugar high with loads and loads of chocolate, I’m trying anything to increase my endorphins, ice cream, chocolate, and today I walked at least 7 miles which was a very good thing after all the chockies. But nope!!! Endorphins, right now they are ignoring all my attempts. I guess I’ll have to just “Maverick” through this tough time (“Wink”).
Mushroom Risotto
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound Portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1-tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2-cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.
