Author Notes
It took me a long time to perfect this recipe to make it delicious. I love the flavor offered by the mushrooms to the risotto. It really is very simple, yet as we know, risotto requires constant attention. —michellef
Ingredients
-
1 cup
Arborio rice
-
10 ounces
Shitake mushrooms
-
3 tablespoons
olive oil
-
1 cup
beer, any brand will do
-
3 cups
chicken broth, homemade preferred.
-
salt and pepper to taste
Directions
-
Prepare mushrooms. Remove stems and gently wipe clean with a damp paper towel. Then rough chop.
-
Measure 1 cup Arborio rice.
-
Have ready 1 cup of beer, and heat 3 cups of chicken stock. Set aside.
-
In a medium pot, heat 3 tablespoons olive oil.
-
Add mushrooms and saute till the mushrooms begin to soften, and you begin to smell the delicious aroma, about 3 minutes.
-
Add the 1 cup of rice, mixhing together with mushrooms, allowing the rice to slightly toast, but not brown...about 3 minutes.
-
Now you will slowly begin to add the beer, while constantly stirring, until it is absorbed into the rice.
-
Add 1 cup of hot chicken broth slowly, continue stirring once again until all is absorbed. Continue to slowly add all broth until you have added all 3 cups.
-
You know it's done when you have a nice creamy consistency. You can count on standing over the stove for about 20 minutes, but it will be worth it!
-
Add salt and pepper to taste.
-
Serve as a side dish to anything, or as a main dish with an arugala salad and crusty bread.
-
Enjoy!
See what other Food52ers are saying.