Mushroom Risotto

Mushroom Risotto

I like to think that most of the recipes I have posted are easy, but at first they may seem a bit daunting.  Repetition and tweaking for your own comfort is the key.  They will get easier each time.

Mushroom Risotto

  • 1 Cup Arborio Rice
  • 3 cups Chicken stock (warmed on the stove)
  • 1/2 cup chopped onion
  • 1/2 cup white wine
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 cups cooked mushrooms (your choice)
  • 1/2 cup grated parmesan
  • 1/4 cup heavy cream
  • Fresh parsley
  • Truffle oil (optional)

Cooked Mushrooms

  • 4 tbsp butter
  • 3 cups sliced mushrooms (your choice, but a mixture works best)
  • 2 tsp Tamari (high end soy sauce)
  • 1 tbsp fresh parsley, chopped
  • Salt/pepper/cayenne
Melt butter in pot big enough to hold all the mushrooms.  Add the rest of the ingredients and sauté for  20 minute. Do not let the mushrooms get dry.  Set aside until ready to add to rice.
This can be done while you start the risotto.

Total time : 45 minutes

Tip: You will notice that I use a concentrated chicken stock that comes in the form of a paste.  I have used this for many years and it lasts for some time in the fridge.  Just add water to get the desired consistency. The pastes are available in many stores, but you may have a hard time finding them in places that are trying to enhance their brand by carrying mainly their own labeled products.  Be diligent. Quality counts.

Tip: I have found better luck using a large flat skillet for my risotto, distributing the heat over a larger portion of the rice.

Start by warming your chicken stock and keeping in on the stove near the pan you plan on using for the rice.  Next warm up the skillet for the rice and add the oil and butter.  Add the chopped onions and sauté until translucent.  Now add the rice and toast in the oil and onions. Be sure to completely coat rice on all sides with the oil butter mixture.

Once the rice is toasted, add the white wine and stir the rice slowly.  Add salt/pepper at this stage. When the wine ahas absorbed into the rice, ladle the chicken stock 1/2 cup at a time into the rice mixture and stir frequently to release the starch.  I like to add the cooked mushrooms when 3/4 of the fluid is in the rice.  Keep this up until the all the liquid is absorbed into the rice.  You may need to add some more stock if the rice is too firm.  
When the rice is done, turn off the heat and add the parmesan and the heavy cream and mix.  Transfer to a serving bowl, and drizzle some truffle oil (optional), and finish with parsley and more parmesan.  Serve immediately as the rice will continue to absorb the liquid and get thick.

The picture is green bowl below is right out of the pan. Creamy and a bit fluid.  20 minutes later when we sat out on the pork with the other dishes we made, it had already began to thicken.  Still delicious, but a slightly different texture.  Not to worry though, the next recipe (Arancini) will help you tun the leftover risotto into little fried gems!


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