I love risotto, and it is so easy to make. Don't let anyone scare you off by telling you its complicated, or difficult. All it takes is a little patience and a lot of stirring. :-) You can use any combination of mushrooms you like -- I usually use a mix of white button mushrooms and cremini, oyster and shitake mushrooms (half white button mushrooms, half a mix of the others). You can also rehydrate porcini mushrooms and add those if you like. If you do, be sure to reserve the soaking liquid (you'll need to strain it to remove the grit -- you'll probably have about 1/2 cup). Hope you enjoy!
Ingredients:
2 pounds of mushrooms, cleaned, stemmed and chopped (I usually just slice them -- looks prettier, I think)
4 Tablespoons of unsalted butter
2 Tablespoons of Extra Virgin Olive Oil
2 cups Arborio rice
3 Tablespoons of diced shallots
1 Tablespoon minced garlic (I like to grate it using a microplane -- that way you don't bite into a chunck of garlic)
5 - 6 cups of hot chicken stock
1-1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh parsley (I like to use flat leaf parsley)
1/4 cup dry white wine
1 cup freshly grated parmesan cheese
Directions:
Saute the mushrooms in 2 T of melted butter over high heat (I also add about 1 T of olive oil too -- keeps the butter from burning). First heat the butter (and oil, if you use it) over high heat until melted and foamy. Add half the shallots and garlic and saute for about 1 minute. Add mushrooms, 3/4 teaspoon of salt and 1/4 teaspoon of black pepper and cook until mushrooms release their liquid and turn golden brown. Deglaze the pan with the white wine. Add the fresh thyme and fresh rosemary and continue cooking until the wine evaporates. Remove from heat.
Heat 2 T butter and the olive oil (use high heat) in a large dutch oven or heavy pot until foamy. Add the rice and cook, stirring frequently until all the rice grains are coated and fragrant (about 1 - 2 minutes). You don't want to brown the rice -- just warm it to soften the outside husk so it can absorb the liquid. Add the remaining half of the shallots and garlic and cook for about 1 minute (stir frquently). If you're using porcini mushrooms and have reserved the soaking liquid, add it now (or you can use 1/2 cup of mushroom stock if you like). Stir frequently until all the liquid is absorbed. Reduce the heat to medium and add 2 cups of hot chicken stock, 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cook, stirring constantly, until the broth is almost completely absorbed (don't let it get dry or you could burn the rice). Continue adding stock in 1/2 cup increments and cooking until almost completely absorbed before adding more broth. Cook until the rice is al dente (18 minutes or so). Fold in the sauteed mushrooms, fresh parsley and grated parmesan and stir to combine. Adjust seasoning if needed. Serve immediately. Makes about 8 side servings or 4 main course servings.
Enjoy! Adrienne
Ingredients:
2 pounds of mushrooms, cleaned, stemmed and chopped (I usually just slice them -- looks prettier, I think)
4 Tablespoons of unsalted butter
2 Tablespoons of Extra Virgin Olive Oil
2 cups Arborio rice
3 Tablespoons of diced shallots
1 Tablespoon minced garlic (I like to grate it using a microplane -- that way you don't bite into a chunck of garlic)
5 - 6 cups of hot chicken stock
1-1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh parsley (I like to use flat leaf parsley)
1/4 cup dry white wine
1 cup freshly grated parmesan cheese
Directions:
Saute the mushrooms in 2 T of melted butter over high heat (I also add about 1 T of olive oil too -- keeps the butter from burning). First heat the butter (and oil, if you use it) over high heat until melted and foamy. Add half the shallots and garlic and saute for about 1 minute. Add mushrooms, 3/4 teaspoon of salt and 1/4 teaspoon of black pepper and cook until mushrooms release their liquid and turn golden brown. Deglaze the pan with the white wine. Add the fresh thyme and fresh rosemary and continue cooking until the wine evaporates. Remove from heat.
Heat 2 T butter and the olive oil (use high heat) in a large dutch oven or heavy pot until foamy. Add the rice and cook, stirring frequently until all the rice grains are coated and fragrant (about 1 - 2 minutes). You don't want to brown the rice -- just warm it to soften the outside husk so it can absorb the liquid. Add the remaining half of the shallots and garlic and cook for about 1 minute (stir frquently). If you're using porcini mushrooms and have reserved the soaking liquid, add it now (or you can use 1/2 cup of mushroom stock if you like). Stir frequently until all the liquid is absorbed. Reduce the heat to medium and add 2 cups of hot chicken stock, 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cook, stirring constantly, until the broth is almost completely absorbed (don't let it get dry or you could burn the rice). Continue adding stock in 1/2 cup increments and cooking until almost completely absorbed before adding more broth. Cook until the rice is al dente (18 minutes or so). Fold in the sauteed mushrooms, fresh parsley and grated parmesan and stir to combine. Adjust seasoning if needed. Serve immediately. Makes about 8 side servings or 4 main course servings.
Enjoy! Adrienne
Thanks for this recipe, it sounds fantastic! I can't wait to try it!
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