Crispy Mushroom Risotto

Name: Crispy Mushroom Risotto
Ingredients: 2 cups mushroom broth; 3 Tbs. olive oil, divided; 3/4 cup Arborio rice; 1 cup frozen Italian flat beans; 1 lb. button mushrooms, trimmed and quartered; 4 medium shallots, sliced (1 cup); 13 cup dry white wine; 2 cloves garlic, minced (2 tsp.); 1/4 cup grated Parmesan cheese, plus more for garnish; 1/4 cup chopped fresh parsley

10 ingredients

20 steps

Ingredients

2 cups mushroom broth
3 Tbs. olive oil, divided
3/4 cup Arborio rice
1 cup frozen Italian flat beans
1 lb. button mushrooms, trimmed and quartered
4 medium shallots, sliced (1 cup)
13 cup dry white wine
2 cloves garlic, minced (2 tsp.)
1/4 cup grated Parmesan cheese, plus more for garnish
1/4 cup chopped fresh parsley

Directions

1

Bring broth and 2 cups water to a simmer in saucepan.
2

Cover to keep hot.
3

Heat 1 Tbs.
4

oil in saucepan over medium heat.
5

Add rice, and cook 1 to 2 minutes, or until rice is opaque.
6

Stir in 1 cup diluted broth, and reduce heat to medium-low.
7

Cook 2 to 3 minutes, or until most liquid has evaporated, stirring often.
8

Continue adding broth
9

1 cup at a time, cooking until liquid has evaporated between each addition.
10

When last cup of broth is added, stir in beans.
11

Cook 5 minutes more, or until beans are heated through.
12

Season with salt and pepper, and keep warm.
13

Meanwhile, heat remaining oil in large skillet over medium-high heat.
14

Add mushrooms and shallots, and saute 3 to 5 minutes, or until mushrooms have released most of their liquid.
15

Add wine, and cook 2 to 3 minutes more, or until liquid has evaporated and mushrooms sizzle.
16

Reduce heat to medium, add garlic, and saute 7 to 10 minutes, or until mushrooms are crispy and shallots are browned.
17

Remove from heat, and season with salt and pepper.
18

Stir Parmesan into risotto.
19

Divide among 4 plates, top with mushrooms and sprinkle with parsley.
20

Pass extra Parmesan cheese, if desired.