Mushroom Risotto

After a long night of raiding in SW:TOR without dinner before the operations started, my husband and I ended up having a late dinner while we watched the Amazing Spiderman once more before seeing the second one in theaters.

I had been craving a mushroom risotto with steaks for sometime, so I was determined to make this tonight no matter how late of a dinner it was going to be.

Mushroom Risotto

Ingredients:

2 tbsp Garlic Butter, without the cheese
1 3/4 cups sliced white mushrooms
1 portabella mushroom, cleaned and sliced
1 cup arborio rice
3 cups chicken stock or broth
1/2 cup shaved parmesan
salt and pepper to taste
parmesan rinds (optional)

Preparation:

Heat butter in a pan on medium-high heat, add mushrooms and saute.

When the mushrooms are almost fully cooked add the rice and allow the rice to toast for a minute or two before adding 1/2 cup of the chicken broth. Add the parmesan rinds at this point if using them. Continue to add the chicken broth, 1/2 cup at a time, until the rice is cooked. Stir periodically, adding the chicken broth when the previous amount had been almost fully absorbed by the rice.

When the rice is almost fully cooked add the shaved parmesan and allow it to melt. Season with salt and pepper to taste (due to the parmesan, add the salt in smaller amounts).

Be careful not to allow all the liquid to be fully absorbed by the rice, leave just a small amount of liquid in the rice. You may need a little extra to do this.

Mushroom Risotto with a bacon wrapped steak medallion and corn on the cob that was cooked in tinfoil with butter and nature's seasonings (10-12 minutes).