Tomato and Mushroom Risotto Recipe

4

Ingredients

1 lg shallot, chopped finely
4 tbsp olive oil
8 oz Baby Bellas mushrooms, sliced
10 oz Arborio rice
1/2 c. dry white wine
4 c. low sodium chicken broth
8 oz plum tomatoes, skinned, seeded and finely chopped
1 tbsp ea chopped fresh basil, chives
2 tbsp mascarpone cheese
4 tbsp freshly grated Parmesan cheese
sea salt and freshly ground black pepper

Preparation

Step 1

in a large saucepan saute the shallots with the olive oil for @ 3-4 min and then add the mushrooms and continue to saute for another 5 min, stirring frequently until softened.
stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a qtr of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
Gradually stir in the rest of the broth over a period of @ 15 min, adding more as each previous amt is absorbed. This helps to give you a creamy risotto.
When the rice is al dente, min in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.