Recently, I discovered that I actually do like mushrooms, as has my husband, after we both thought we didn’t like them. And now that we’re in the middle of Fall, I figured that it would be fun to try cooking up something heartwarming and creamy.
I found this recipe in a new book that a friend was so excited to buy, that basically maps out a bunch of dinner party menus. While it was only a dinner party for two, we tried one of the first sets of recipes, serving this mushroom risotto with a roast chicken and a kale and bacon salad.
We had plenty of leftovers, and it was surprisingly easy to prep and serve. Who ever said dinner parties are hard to prepare? (I’m only half-joking.)
- 2 tbsp butter
- 1 large shallot, finely diced
- 4 cups chicken stock
- 1 large garlic clove, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 12 mushrooms, I just used shiitake (but the original recipe calls for a mix of morel and shiitake which I’m sure would have also been delicious)
- salt and freshly ground pepper
- 1/2 cup grated fresh Parmesan cheese
- Zest of 2 lemons
- 1/2 bunch fresh parsley
- In a medium saucepan, melt 1 tbsp of butter over medium-high heat and add the shallot. In a separate saucepan, warm up the chicken stock.
- Once the shallot is translucent, add the garlic and sweat it for another minute.
- Add your rice to the shallot garlic mixture and stir everything until it is coated with butter.
- Now add the wine and stir constantly until it is all absorbed.
- Ladle in the hot stock, 1 cup at a time, stirring constantly. When the stock is nearly evaporated, add more. When you’re about halfway through the stock, chop up your mushrooms and add them to the mixture and stir.
- Continue adding stock until the rice is tender, about 15-20 minutes. Taste for salt and pepper, but remember that it will get saltier when you add the cheese.
- Stir in the remaining tablespoon of butter and then the Parmesan.
- Let the risotto rest for 2-3 minutes, and then serve immediately.
From Twenty Dinners by Ithai Schori and Chris Taylor.
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