Mushroom Risotto

I was in the mood for a rather Gourmet rice tonight and I tried this recipe. It is so good. It is definitely worth the time. Great complement for grilled meats and chicken.

I used about 1/2 the mushrooms because it looked like a ton when I first started, but they shrink up. It would be wonderful with the full amount as well. I also added my substitutes to the side.

5 cups chicken broth
3 tablespoons olive oil (or canola oil)
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced (or 1/2 red onion)
1 1/2 cups Arborio rice (I used a blue rose rice that was kind of short and fat)
1 cup white grape juice
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives (or fresh green onion)
4 tablespoons butter (or margarine)
1/3 cup freshly grated (or shredded) Parmesan cheese

Place 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 (or red onion). 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 grape juice, stirring constantly until the juice 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.

You can play with the grape juice and chicken broth for flavor. If you use less grape juice just add that same amount more of the chicken broth and vice versa.

*al dente - resist slightly to the tooth but not be hard in the center.