Risotto con Funghi

This is an elegantly simple dish to make, but I don’t do it very often because it is by no means good for you. I know there are ways to make it more health-conscious (less butter and cheese, no cream, etc.), but I just can’t bring myself to adulterate it like that. So, I only make it a couple of times a year and I enjoy it all the more because of the infrequency of the indulgence.

We enjoyed this with a lovely bit of beef tenderloin and some steamed haricot vert, but it could just as easily serve as a main dish with a salad on the side.  As a side, this recipe makes 4 servings, as a main it would probably serve 2.

3 tablespoons butter
1 small shallot, diced
8 oz. cremini mushrooms, quartered
1 cup arborio rice
5 cups chicken broth
2 tablespoons heavy cream
1/2 cup grated parmesan cheese
salt to taste
fresh thyme or parsley for garnish

(republished from February)

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