63: Mushroom Garlic Risotto

Some special days deserve a little more effort - today was one of those days.  Today is Will's birthday so I decided to go the extra step and make Mushroom Garlic Risotto.  

Ingredients:

1/2 package baby bella mushrooms - diced

3 tbsp butter

olive oil

1/4 white onion - finely diced

1 cup Arborio rice

2 cups chicken stock

1/4 cup parmesan 

S&P

3 garlic cloves - diced

The How To:

Melt about 2 tbsp butter in a large sauce pan, add a little olive oil

Add the diced onion and garlic and saute for about 5 minutes

Add the Arborio rice and let brown for about 2 minutes

Then pour in 1/4 cup of chicken broth to the rice, while stirring constantly

Keep adding 1/4 cup of broth to the rice waiting until the liquid almost is absorbed into the rice - until you have added all the rice (it should take about 25 minutes)

While you are stirring - grab a small pan and melt about 1 tbsp butter

Add the mushrooms and let them saute for about 5 minutes

Remove from heat until the rice has absorbed most of the liquid

At that time, add the mushrooms and parmesan cheese and stir 

Let it sit off the heat for about 5 minutes before serving (so it can thicken)

Your arm might get tired of stirring, but let me tell you it is so worth the effort.  This dish is so delicious - even when you warm up any leftovers (if you are lucky to have some).

Needless to say this dish is Will approved! 

If you are wondering what else Will had for his birthday dinner - this was served alongside a reverse seared Ribeye, and broiled asparagus with feta and soy sauce.