Mushroom risotto topped with toasted panko

By Dolphl1970

Ingredients

• 5 - 6 cups chicken broth (depending on how much liquid your rice absorbs to get to al dente texture)
• 1/4 tsp salt
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp dried mixed herbs
• 300 g mushrooms (mixed varieties - thoroughly cleaned and diced)
• 2 tbsp + 2 tbsp unsalted butter
• 2 tbsp + 1 tbsp olive oil
• 1/2 cups dry white wine
• 280 g arborio rice (1.5 slightly heaping cups)
• 3/8 cup panko (Japanese bread crumbs - I used a Korean brand panko and it turned out fine)
• grated cheese
• 1 tbsp unsalted butter

Preparation

Step 1

Heat a large non-stick frying pan with 2 tbsp of olive oil until hot. Add the onions and saute onion it starts to brown, about 5 minutes. Add 2 tbsp butter and mushrooms and cook until the mushrooms take on a light brown color. Stir in the dried mixed herbs and garlic, then add the rice and stir to coat for a minute, stirring to coat each grain of rice.

Add the wine and stir until it has evaporated, then add two ladles of chicken broth and stir constantly until most of the liquid has been absorbed. Continue adding chicken broth 1 ladle at a time, stirring constantly until the rice has reached a texture you’re happy with. Stop at about 4.5 or 5 cups for al dente risotto.

While the risotto is cooking, heat a second pan and add the remaining 2 tbsp butter. Add the panko and toast the breadcrumbs in the butter, stirring constantly until they are golden brown. Transfer to a plate and set aside. Add the remaining 1 tbsp oil to the pan, fry the shimeji mushroom stalks until they are browned and season lightly with salt and pepper. Transfer the mushroom to a plate.

When the risotto is done, add the cheese and butter and stir until they are incorporated. Taste for salt and more if necessary. Plate the risotto and top with the sauteed shimeiji mushroom stalks and toasted panko.