Mushroom Risotto

Mushroom Risotto

 

Over the years, I have grown a deep adoration for risotto. Creamy, rich and perfect as a side dish or entrée. The slow cooking and continual stirring of the rice assists in developing the starch—which helps in the wonderful “unctuousness” of the dish. Pair that with my love for mushrooms and BADA-BING-BADA-BOOM—-you’ve got a happy tummy!

Earthy, rich, savory, and satisfying. All that’s missing is a nice glass of Sauvignon Blanc—and as luck would have it, I just happened to have an open bottle of it since the recipe called for white wine.

Now if that’s not “divine kitchen intervention”, I don’t know what is. :)

Cheers, Friends!

 

Mushroom Risotto

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Mushroom Risotto
Adapted from Tyler Florence
Serves 2-3

Ingredients:

4 Cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil, divided
½ Cup White Onion, diced, divided
2 Garlic Cloves, minced, divided
½ Pound Fresh Sliced Mushrooms (crimini, portobello, trumpet, oyster, etc.)
1 Bay Leaf
1 Tablespoon Fresh Thyme Leaves
2 Tablespoon Fresh Italian Parsley, chopped, divided
1 Tablespoon Unsalted Butter
Salt and pepper
½ Ounce Dried Porcini Mushrooms
½ Cup Warm Water
1 Cup Arborio Rice
¼ Cup Dry White Wine
½ Cup Parmesan Cheese, grated

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, thyme, bay leaf, 1 tablespoon of parsley, and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Add the dried porcini mushrooms that were reconstituted in warm water, saving the liquid. Season again with salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 1 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute.  Stir in wine and liquid that the porcini was reconstituted in–careful not to add in the mushroom grit/sand. Cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and simmer, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy–approximately 20 minutes in total. Transfer the mushrooms (reserving about 2-3 tablespoons of them) to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with a few mushrooms and chopped parsley before serving.

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10 thoughts on “Mushroom Risotto

  1. I like the clean, new look of your site. The risotto looks great. I had some leftover onions and mushrooms which I “stroganoffed.” I may have to take the rest and “risotto” them. Yummo!

    • MMMMmm—Stroganoff. It’s been a long time since I’ve had it and you’ve piqued my tastebuds! lol :)

      And Thank You for your kind words about the site. I was looking for a cleaner layout that allowed me to focus more on the photos :)

      Cheers to you!

  2. I just love your blog! This recipe looks particularly intriguing… I love risotto. I’m a little skeptical of that much parm — did you find it to be at all overpowering ?

    • Hi Jenn!

      I, too, LOVE mushrooms! Delicious!

      I didn’t find the parm to overpower the mushroom—as the mushrooms I chose have a bold flavor that held up on their own. But if you do try making this dish, just add a few tablespoons of the parm at a time and adjust according to your liking.

      Cheers!

  3. Pingback: Cafe Zupas » Blog Archive » fyi: arborio rice

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