Mushroom Risotto

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.

thumb__MG_6030_1024

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.

thumb__MG_6026_1024

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.)

Ingredients

  • 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

Directions

  1. 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.
  2. Once the shallot is translucent, add the garlic and sweat it for another minute.
  3. Add your rice to the shallot garlic mixture and stir everything until it is coated with butter.
  4. Now add the wine and stir constantly until it is all absorbed.
  5. 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.
  6. 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.
  7. Stir in the remaining tablespoon of butter and then the Parmesan.
  8. Let the risotto rest for 2-3 minutes, and then serve immediately.

From Twenty Dinners by Ithai Schori and Chris Taylor.

Advertisements

One thought on “Mushroom Risotto

Leave a Reply