Sometimes, the best laid plans for a new recipe don’t run as smoothly as you wish they would.
This was not one of those times.
I’ve never met a risotto I didn’t like. I love eating it in restaurants. We even served it at our wedding. But I had never tried making it myself at home. That is, until this past weekend of memorable meals.
The recipe was inspired by Tyler Florence’s mushroom risotto, but we added more to make it ours.
Everything-But-The-Kitchen-Sink Mushroom Risotto
Ingredients (makes 3-4 servings):
- 4 1/2 cups low sodium chicken broth
- 2 tablespoons olive oil, divided
- 2 garlic cloves, divided
- 1 1/4 cups Arborio rice
- 1/4 cup plus 3 tablespoons dry white wine
- 2 large portabella mushrooms
- 1 Original Brat Hans chicken sausage
- 20 pieces frozen shrimp
- 1/2 packet white wine and herb marinade
- Salt and pepper, to taste
- 1/2 cup fresh Parmesan cheese, grated
Heat the chicken broth in a soup pot on the stove and keep warm over low heat. In a separate skillet pan, heat 1 tablespoon of the olive oil over medium heat with 1 garlic clove. Add the rice and stir quickly until it is well-coated and opaque, or roughly 1-2 minutes. According to Tyler’s recipe, this step is what cooks the starchy coating of the rice and prevents the grains from sticking.
Stir in white wine and cook until it is nearly all evaporated.
Oh, and just as I did with the beer in my last post, feel free to keep the leftovers for yourself.
Once the wine has absorbed into the rice, the fun begins! With a ladle, add 1 cup of the warm broth and stir until the rice has absorbed it all. Lather, rinse and repeat: Continue to add the remaining broth, 1 cup at a time, until the rice has absorbed it all.
Note: This will take time, so be prepared with some comfy shoes or slippers!
The entire broth absorption process takes approximately 45 minutes. With 15 minutes to go, we threw the mushroom, chicken sausage and shrimp in a pan with the remaining garlic clove and olive oil. We sprinkled all of these ingredients with salt, pepper and the white wine and herb marinade.
We cooked everything in a bit more of the dry white wine (roughly 3 tbsp.) until it looked divine.
I’ll be honest. Just looking at that picture makes me drool.
Once those ingredients are ready (by the way, you should still be adding broth and stirring your rice while they cook!) you can add them to the risotto. At this point, it should be slightly firm and creamy.
Continue stirring for a few more minutes to allow all the ingredients to mesh. Then sprinkle on the Parmesan cheese and cook briefly until melted. Before you know it, you’re ready to serve!
I lost count of the number of times I turned to Bobby and said, “this is SO good!” But I know it was a lot.
Please let me know if you ever try this recipe. I would love to hear what you think! We ended the night on another festive note with red, white and blue ice cream. Otherwise known as chocolate chip topped with raspberries and blackberries.
Can I go back in time and eat this meal again, please? I already can’t wait to make a new batch!
Have you ever made risotto? If so, what has been your favorite recipe?
I’m always open to new suggestions and ingredients!