I found this on Pink Parsley, a blog which I only recently discovered. I adore the title of her blog, but that's nothing compared to the goodies inside. I have saved several of her recipes and I can't wait to try them out.
I adjusted this slightly to fit my needs and just overall how it was turning out as I cooked. It's not too far off, though, but you can certainly check out her original.
- 3 Tablespoons unsalted butter, divided
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 cup Marsala wine
- 3-4 cups low-sodium broth (chicken, beef, or vegetable)
- 2 cups cremini mushrooms, sliced
- 2 Tablespoons fresh basil, minced
- kosher salt and fresh ground pepper
Meanwhile, heat the chicken stock in a medium saucepan until simmering.
Add the Arborio rice to the butter and shallots and toast until opaque around the edges, 3-5 minutes. Add the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.
Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 5-8 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.
When you have added about half of the broth, stir in the mushrooms. Continue to cook risotto, stirring constantly and adding broth 1 cup at a time until it is al dente, for a total of 20-25 minutes.
Remove from heat, and stir in basil and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.