Ingredients
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2 tablespoons butter
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1 tablespoon olive oil
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2 tablespoons shallots, chopped
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1 teaspoon dried basil
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2/3 cup arborio rice (any short or medium grain will work)
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1/4 teaspoon salt
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fresh ground black pepper
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1/2 cup dry white wine
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2 2/3 cups canned chicken broth, plus more if needed
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1 teaspoon lemon, zest of
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1 tablespoon butter
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2 tablespoons cream
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1/4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese
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3 -4 tablespoons salted cashews, chopped
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2 cups sliced baby portabella mushrooms, not too thin
Instructions
- Warm chicken broth either on stove or in microwave
- Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
- Stir in shallots, cook for 1 minute to soften
- Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
- 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
- Add wine and stir until almost completely evaporated
- Begin adding chicken broth, about 1/2 cup at a time
- After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
- Do the same for each addition of broth, stirring frequently
- 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
- If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
- Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
- Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
- Serve immediately
- Note: The cream will make it extra creamy