Mushroom Risotto

In February I attempted for the second time to make Risotto.  It is not often, that I don't find a bit of success in the dishes that I make but I have been defeated by Risotto in the past... this time not only did I find success but I found a fabulous dish!  Thankfully my friends loved it just as much!  This recipe was adapted from a Risotto recipe that I found in Food Network magazine (March 2013).  I can promise you though, it is nothing like the original!

3 cups low sodium chicken broth
2 1/2 cups water
2 tbsp. unsalted butter/olive oil
1/2 cup finely chopped cippolini onions
1 1/2 cups chopped baby bella mushrooms
1 cup Arborio rice
1/3 cup dry white wine
3 tbsp. minced fresh parsley
3 tbsp. minced fresh chives
1 1/2 tsp minced fresh thyme
1 cup grated gruyere cheese
1/3 cup mascarpone cheese

Bring chicken broth and water to a simmer in saucepan over medium heat and cover to keep warm.  In a separate pan add the butter/oil sauté onions until starting to get soft and add mushrooms.  Saute about 5 minutes.  Add the rice and cook 2 more minutes.  Add the wine and cook 2 more minutes or until evaporated.  Add 1/2 cup of broth/water mixture  and stirring constantly until absorbed.  Repeat, adding the broth in 1/2 cup increments and stirring constantly and the rice is creamy and tender, about 20-25 minutes.  Remove from heat. 

Add the cheese and 1/2 of the herbs.  Stir until incorporated and creamy.  Top with the remaining herbs to serve.

As a side note, I did not use all of the broth/water.  There was about a cup left in the bottom of the pot. 

This is an amazingly rich and yummy dish!  I served it with roasted chicken and asparagus!  Rave reviews from all!  Share & Enjoy! 

Basil Oil

1 bunch of fresh basil
1 clove garlic
1/4 c light olive oil
1 tbsp. lemon olive oil
1 tbsp. champagne balsamic vinegar
1 pinch S&P
1/8 tsp crushed red pepper

Add everything to a food processor and blend until basil is puréed until smooth. 

Serve over grilled chicken or fish.  Share & Enjoy!