Fresh Herb Mushroom Risotto
2 shallots, chopped
olive oil, as needed
5 garlic cloves, chopped
2 cups mushrooms, sliced
1/2 cup fresh parsley, chopped
salt and pepper, to taste
3 cups broth
1 1/2 cups arborio rice
1/2 cup cooking sherry
1/2 cup fresh basil, chopped
1 1/2 cups watercress, chopped
1. In a large pot, saute the shallots until they are sweating. Stir in garlic, and when it's fragrant, add mushrooms, parsley salt and pepper.
2. Give a splash of water or oil, if it appears dry. In a separate pot, heat broth and keep on low. When the mushrooms are soft, add rice and sherry; stir and simmer until liquid is absorbed.
3. Ladle in a scoop of hot broth, stir with a spatula and simmer on medium until rice has absorbed liquid.
4. Repeat until all the broth has been taken in by the rice. This time consuming process is what causes the rice to give its starch and become creamy.
5. When the rice is almost done, stir in the basil. When it is completely soft, stir in watercress. The dish is done when the watercress is wilted. You don't want to over cook it and lose that wonderful peppery flavor.
Serve hot with a lovely side salad and a nice glass of wine.
Source of recipe: I wrote this.