Nutty Mushroom Risotto

Nutty Mushroom Risotto

Time: 30 mins

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons shallots, chopped
• 2 cups sliced baby portabella mushrooms, not too thin
• 1 teaspoon dried basil
• 2/3 cup arborio rice (any short or medium grain will work)
• 1/4 teaspoon salt
• fresh ground black pepper
• 1/2 cup dry white wine
• 2 2/3 cups canned chicken broth, plus more if needed
• 1 teaspoon lemon, zest of
• 1 tablespoon butter
• 2 tablespoons cream (optional)
• 1/4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese
• 3 -4 tablespoons salted cashews, chopped

Directions

• 1 Warm chicken broth either on stove or in microwave
• 2 Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
• 3 Stir in shallots, cook for 1 minute to soften
• 4 Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
• 5 Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
• 6 Add wine and stir until almost completely evaporated
• 7 Begin adding chicken broth, about 1/2 cup at a time
• 8 After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
• 9 Do the same for each addition of broth, stirring frequently
• 10 Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
• 11 If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
• 12 Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
• 13 Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
• 14 Serve immediately
• 15 Note: The cream will make it extra creamy