Portobella Risotto

If you have ever watched an episode of Hells Kitchen, you may think it is darn near impossible to make Risotto. 

Fear Not!!! With this recipe, you will be mastering this 'oh so challenging' dish with delicious ease!

What You Will Need: Portobella mushrooms, onions, garlic, butter, arborio rice, parmesan cheese & chicken broth.

**Keep in mind that the key to this dish is patients. This isn't a dish you want to try and serve in 10 minutes. Pour yourself a glass of wine, turn on some music & be ready to hang out in your kitchen.

Preheat your oven to 350.

Cut your mushrooms (keep the pieces large seeing that they are the main flavor) & place on a baking sheet. Olive oil, salt/pepper

Roasted for about 8-10 minutes. You still want them to have texture, not turn into mush. Set aside.

Place a couple tablespoons of butter into a large sauté pan. Once its melted, add in your rice & allow it to 'toast'. Stir frequently so it doesn't burn.

Add in the diced onions & garlic. Stir, cook 3-5 minutes.

Now comes the part that takes the extra time. We are going to add liquid, stir, allow the starches to absorb the liquid & then add some more. 

Pour in the stock, stir & simmer.

When the liquid has been absorbed, add in some more. You should do this process about 5+ times, making sure you stir so the rice can release its starches and give you the creamy texture your looking for. 

After about 30-40 minutes, your rice should be tender & full. Add in your roasted mushrooms.

Sprinkle in your parmesan cheese. Check for salt/pepper

At this point you can sever your Risotto, but I like to add a spoon full of either sour cream or cream cheese to give it a silky, extra creamy finish!

Serve as a side dish or the main course & be ready to show Mr. Gordon Ramsey who's the boss of your kitchen!!!! 

Enjoy & Always Cook with Love!