A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!
6 cups chicken broth
3 tablespoons butter, in small pieces
2 tablespoons olive oil
1 pound portabella mushrooms, thinly sliced
1 pound porcini or crimini mushrooms, thinly sliced
2 large shallots, chopped
1 medium garlic clove, minced
2 cups arborio rice or medium-grain white rice
⅓ cup dry white wine
3 tablespoons finely chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons fresh Meyer lemon juice
4 teaspoons grated Meyer lemon peel
1 cup freshly grated Parmesan cheese
Sea salt to taste
Freshly ground black pepper to taste
In a saucepan, warm the broth over low heat.
In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic.
Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color.
Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.