BY KAREN BOSSICK

It’s a cardiovascular workout, for sure. But Eye on Sun Valley’s Marie Gallo shows us that risotto should not be the intimidating dish to prepare that so many think it is.

In Italy risotto is the first course. But in America it has become a main course. And this recipe for mushroom risotto featuring shitake and other mushrooms is certainly tasty and scrumptious enough to feed a dinner party.

MUSHROOM RISOTTO

1 cup of Arborio rice

4 cups of chicken broth

2 TBSP of lemon juice

5 oz of shiitake mushrooms

5 oz of white mushrooms

4 TBSP of olive oil

1 white onion (medium)

2 oz of parmesan cheese

1 TBSP of butter

Some parsley for garnish

In a tall skillet medium heat add 4 TBSP of olive oil. When the oil is hot, add diced onion (you can use shallots if you prefer).

When your onions are translucent, sweated after two to three minutes, add your mushrooms. Stir until tender and soft (Be patient, maybe 5 to 8 minutes). Add rice and butter. Stir the rice and the mushrooms until fully coated (2 to 3 minutes). Add lemon juice for acidity (you can replace the lemon juice with 5 or 6 TBSP of white wine).  

Start adding 1 scoop of hot chicken broth at a time, stirring until each is absorbed. Continue until your rice is al dente or more cooked, if you prefer that. This will take 18 to 20 minutes. The rice should still have some firmness when done.

Add parmesan cheese at the end of the cooking, along with chopped parsley for color.