Mushroom Risotto

My first attempt at risotto and it was delicious! Used the recipe from allrecipes.com. The creaminess comes mostly from the starch in the rice (the cheese adds a little more).

Original *****

• 1 lb white mushrooms
• 3 portobello mushrooms (1 lb)
• 3 T olive oil, divided
• 2 shallots, diced
• 1.5 c arborio rice
• 1/2 c dry white wine (like sauvignon blanc)
• 6 c chicken broth (Better than Bouillon + water), divided
• 3 T butter
• 1/3 c fresh parmesan, grated
• pepper

1. Thinly slice the mushrooms. Dice the shallots. [Optional: garlic]
2. In a saucepan, heat the broth over low heat (heat 5 on electric stove). [This should be hot but not boiling.]
3. In a large saucepan, heat 2 T oil over medium-high heat (heat 7 on electric stove). Add mushrooms. Stir until soft (3-6 minutes). Set aside mushrooms with liquid.
4. Heat 1 T oil. Add the shallots. Cook for 1 minute.
5. Add the rice. Stir to coat with oil.
6. After the rice turns a pale golden color (2 minutes), pour in wine, stirring CONSTANTLY until fully absorbed.
7. Add 1/2 c of broth and stir CONSTANTLY until absorbed (~ 2 min and mixture will be boiling). Repeat. This will take about 20 minutes...rice should be al dente.
8. Remove from heat and stir in mushrooms, butter, parmesan and pepper.
9. Ready to eat immediately. Serves 6.

Notes

• stir constantly to keep from sticking to pan
• many people like to add garlic with the shallots.
• This is a super mushroom dish - you can use just half a pound of each and still enjoy it.
• can double the wine (and reduce the broth)
• Add 3 T chopped chives in with the parmesan.
• Add lime juice at the end.
• For vegetarian, use vegetable stock.

2/14/15 Used 4 portabellos, 9 oz white mushrooms, low sodium chicken broth, freshly grated baby parmesan and served with peas. Was super-mushroomy.

Slow Cooker Risotto ***

September 2012 Tried the slow cooker version, in the hopes of it being easier. Since still had to precook and turned out a bit mushy, don't think it went by any easier. Though the timing could be more convenient since you can step away for 1.5 hour while it's cooking. 

1 t olive oil
1/2 c diced onion
2 garlic cloves, minced
3 portobello mushrooms (or other variety of mushroom)
2 c chicken broth
2 c Arborio rice
2 c water (I had to add more)
1/2 c white wine
1/2 t sea salt

1 c frozen peas
1/4 c grated Parmesan cheese
1 T butter

1. Saute the onion, garlic and mushrooms in oil until soft (4-5 min).
2. Stir in 1/2 c broth and the rice and cook until liquid is fully absorbed (~5 min).
3. Transfer to 4 qt slow cooker. Add the water, wine, salt and remaining broth. 
4. Cover and cook on HIGH for 1.5-2 hours, or until all the liquid has been absorbed. If the rice is dry, add more water.
5. Add the peas and cook until heated through. (Note: at this point I stirred it which may have been a mistake - it went to mush). 
6. Stir in the parmesan and butter.