Sunday, August 1, 2010

Mushroom-Herb Risotto

2 tablespoons olive oil
1 1/2 pounds fresh mushrooms, cleaned and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
Salt and pepper

1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add mushrooms and stir often until the liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.

2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.

--Adapted from Cooking Light magazine

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