This is one of my favorite dishes to cook. I will add duck and/or asparagus to the risotto, and the leftovers are absolutely amazing!
INGREDIENTS
- 2 Tbsp unsalted butter
- 2 cups mushrooms, cleaned, trimmed, and cut into half inch pieces
- ⅔ cup vermouth
- 6 cups chicken stock
- ⅓ cup minced shallots (or yellow/white onion)
- 1 ¾ cups arborio rice
- ⅓ cup freshly grated Parmesan cheese
- Salt and pepper to taste
DIRECTIONS
- Bring stock to simmer in a saucepan
- Melt the butter in a wide saucepan over medium high heat
- Add mushrooms and shallots/onions and saute about 5 minutes
- Add rice, stir to combine, until the rice gets a nice toasty color to it
- Add vermouth and bring to a boil
- Reduce liquid by half, about 5 minutes
- Add stock, one ladle at a time, stirring to keep the rice from sticking to the pan. Stir until the stock is almost completely absorbed before adding the next ladle. This process could take about 20-30 minutes
- Stir in the Parmesan cheese and season with salt and pepper to taste