Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken broth to a simmer over medium heat. Keep warm but do not boil.

2. 2

   Sauté Shallots

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook until translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet with the shallots. Stir continuously for about 2 minutes to toast the rice lightly.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the warmed chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente.

6. 6

   Prepare the Kohlrabi

   While the risotto is cooking, peel and dice the kohlrabi into small cubes. In a separate small pan, sauté the kohlrabi in a bit of olive oil until tender, about 5-7 minutes. Set aside.

7. 7

   Sauté Mushrooms

   In the same pan, sauté the hen-of-the-woods mushrooms in a little olive oil until golden brown, about 5-6 minutes. Set aside.

8. 8

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the sautéed kohlrabi, mushrooms, butter, and Parmesan cheese. Season with salt and black pepper to taste.

9. 9

   Serve

   Spoon the risotto into serving bowls and garnish with additional Parmesan cheese if desired. Serve immediately.