Mixed Mushroom and Tarragon Risotto |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal! Ingredients:
3 cups reduced-sodium vegetable broth or 3 cups chicken broth |
1 cup white wine or 1 cup additional vegetable broth |
2 tablespoons butter |
2 cups sliced mixed mushrooms, such as shiitake,portobello and button |
1 cup thinly sliced leek (white and pale green parts only) |
1 cup arborio rice |
1/4 teaspoon fresh ground pepper |
1 tablespoon chopped fresh tarragon |
1/4 cup freshly grated parmesan cheese |
Directions:
1. In medium saucepan, bring broth and wine to a simmer.
2. Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
3. Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
4. Remove mushrooms from saucepan with slotted spoon; set aside.
5. Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
6. Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
7. Add all but 1/2 cup of the simmering broth mixture.
8. Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
9. Stir in tarragon and mushrooms.
10. Cook 2 minutes, stirring constantly.
11. Add cheese; stir to blend.
12. If necessary, add remaining broth for a creamy consistency.
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