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As the holiday season approaches, I start to dream about what dishes to prepare and this will definitely be on one of my menus. Mushrooms always seem to be a love or hate type of food, but I encourage you to try these. The marsala wine adds a nice sweetness and the mushrooms pair nicely with nuttiness of the risotto. Serve this as a side dish with pan-seared filet mignon or salmon. For a meatless meal, serve this as an entree with a leafy green salad on the side.
- Melt olive oil and butter in a saucepan or Dutch oven over medium heat. Add onion and garlic and cook for 2 minutes. Add arborio rice and stir for 1 minute.
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2. Add white wine and cook until absorbed. Add chicken stock, 1/2 cup at a time, and cook on low heat, stirring often, until the rice is cooked through (but not mushy).
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3. Meanwhile, make your mushrooms: melt butter over medium-high heat in a skillet. Add garlic and cook for 30 seconds, or until fragrant. Add mushrooms and cook for 5 minutes, stirring occasionally. Add wine and cook until absorbed. Finish with thyme, salt and pepper.
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4. Add cheeses to the risotto and stir to combine. Finish with lemon juice and salt.
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5. Scoop risotto onto serving plates and top with mushrooms. Garnish with more gruyere cheese, if desired.
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Gruyere Risotto with Marsala Mushrooms
Serves 4 (as a main dish) or 6 (as a side dish)
All you need:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, chopped
3 garlic cloves, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
4 cups chicken stock
1 cup grated gruyere cheese
1/2 cup grated parmesan cheese
Juice of 1/2 lemon
1/2 teaspoon salt
Mushrooms –
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 pound sliced cremini mushrooms
1/2 cup marsala wine
1/4 teaspoon dried thyme
1/4 teaspoon salt
Pinch black pepper
All you do:
- Melt olive oil and butter in a saucepan or Dutch oven over medium heat. Add onion and garlic and cook for 2 minutes. Add arborio rice and stir for 1 minute.
- Add white wine and cook until absorbed. Add chicken stock, 1/2 cup at a time, and cook on low heat, stirring often, until the rice is cooked through (but not mushy).
- Meanwhile, make your mushrooms: melt butter over medium-high heat in a skillet. Add garlic and cook for 30 seconds, or until fragrant. Add mushrooms and cook for 5 minutes, stirring occasionally. Add wine and cook until absorbed. Finish with thyme, salt and pepper.
- Add cheeses to the risotto and stir to combine. Finish with lemon juice and salt.
- Scoop risotto onto serving plates and top with mushrooms. Garnish with more gruyere cheese, if desired.