It's no secret that I love cooking and eating risotto, and especially trying new ingredients and flavors. I browsed risotto recipes looking for inspiration, and liked what I read in this Giada recipe. I substituted shiitake mushrooms for the porcini mushrooms, and followed my basic risotto recipe (tried and true!).
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 c shiitake mushrooms (I used fresh; dried would work too, they would just require more soaking in the broth to soften)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 c arborio rice
- 1/4 c dry vermouth (I was out of white wine)
- 5 cups low sodium chicken broth
- 1/2 c crumbled gorgonzola cheese
- 1/4 c shredded Parmesan cheese
- 1/4 c chopped chives
- Salt and pepper
- Add broth and mushrooms to a pot to heat. Remove mushrooms from broth and finely chop; set aside. Keep broth warm.
- Melt butter in a saute pan with olive oil over medium-high heat.
- Add onions, garlic, and mushrooms; saute 2-3 minutes.
- Add rice and stir until fully coated.
- Add vermouth, stir until absorbed.
- Add broth, 1 ladle at a time, until all broth has been absorbed. This takes about 17-20 minutes.
- When you add your last ladle of broth, mix in the cheeses and chives. Season to taste with salt and pepper.
These flavors worked so well together - a perfectly creamy and earthy risotto. I'm already looking forward to my leftovers for lunch!
Have a great weekend, and GO PHILLIES!!!!!!!
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