Ri·sot·to: An Italian dish of rice cooked in stock with other ingredients.
You know a recipe is a winner when you don't want to share the end result. This was the case with my mushroom risotto. I finally caved and divided it evenly between four plates. Note to self: Next time double the recipe in hope of having leftovers.
Making risotto is not difficult. It just requires time and constant attention as hot liquid is added to the pot 1/2 cup at a time.
- 1 ounce dried porcini mushrooms
- 1 c. chicken stock, boiling (you'll need 4 c. total)
- 2 Tbsp. butter (you'll need 3 Tbsp. total)
- 1 onion, diced
- 8 oz. mushrooms, sliced (a mixture of cremini, shiitake and oyster is great...portobellas will work nicely, too, if your access to fancy mushrooms is limited)
- 2 cloves garlic, chopped (I use jarred garlic...actually, the big vat from Costco)
- 1/2 t. dried thyme (or 1 t. fresh thyme)
- 1 c. arborio rice
- 1/2 c. white wine
- 3 c. chicken stock, warm
- 1 Tbsp. butter
- 1/2 c. fresh Parmigiano-Reggiano, grated (Don't use the canned stuff. Really). Click HERE for the 4-1-1 on my awesome grater.
- Salt and pepper to taste
- 1/3 c. fresh parsley, chopped (for garnish)
- Cover the dried porcini mushrooms in 1 c. of chicken stock that has been brought to a boil, and let sit for 20 minutes.
- Melt 2 Tbsp. butter in a pot over medium heat.
- Add the onion and cook, stirring, until translucent, for about 5 minutes.
- Add the fresh sliced mushrooms and saute until tender for 10 minutes.
- Add the garlic and thyme and saute for 1 minute.
- Remove the soaking (previously dried) mushrooms from the stock and squeeze to drain, reserving all of the liquid.
- Chop the soaked mushrooms and add them to the pot.
- Add the rice and toast until translucent, 1-3 minutes (this cooks the starchy coating and prevents the rice from sticking).
- Add the white wine, cook while stirring until the wine has disappeared.
- Mix the stock that the mushrooms were soaked in with the remaining stock and heat to simmer, not boiling (in a pot separate from the rice).
- With a ladle or measuring cup, add 1/2 cup of warm stock to the pot while stirring until it has absorbed. Add the remaining broth, 1/2 cup at a time. (DO NOT WALK AWAY FROM THE POT - Keep stirring).
- Taste test - risotto should be tender, not crunchy.
- Stir in remaining butter and Parmigiano-Reggiano and cook briefly until melted.
- Season with salt and pepper to taste.
- Top with chopped parsley before serving.
For the side dish, I sauteed one chopped onion with two small zucchinis for about five minutes in olive oil. Then I added one chopped tomato, a sprinkle of oregano and salt and pepper and cooked for about two more minutes. Yum!
If you try this recipe, let me know what you think!
Click HERE to check out all of my yummy Meatless Monday recipes.
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