Risotto, Basil Mushroom

By Bettye

Ingredients

• 5 cups chicken broth
• 10 fresh basil leaves
• 1 T. extra virgin olive oil
• 1/3 c. sliced shallots
• 1 c. organic mushrooms
• 1 c. risotto rice

Preparation

Step 1

1. Combine chicken broth and basil leaves in a large saucepan and bring to a boil over medium heat. Reduce heat to low and cook the basil broth for 10 minutes. Remove and discard basil leaves. Keep broth warm over low heat.

2. Heat a heavy saucepan over medium heat for 2 minutes. Add olive oil and shallots and stir-fry for 2 minutes, until shallots are golden. Add sliced mushrooms and stir-fry for 2 more minutes. Add rice and stir-fry for 2 more minutes until a toasted aroma is released.

3. Add 1 cup of the hot basil chicken broth to the rice mixture, stirring constantly until the rice has absorbed the stock. Repeat adding 1 cup at a time of the remaining basil chicken broth, allowing the broth to be absorbed before adding the next cup. When you add the last cup of basil chicken broth, the risotto will be creamy and tender, with an al dente texture. Season risotto with black pepper and alt to taste. Serve immediately.