Wild Mushroom Risotto
It’s that time of year when my ‘comfort’ recipes are being dusted off and enjoyed again. Last week it was wild mushroom risotto. I had not realized how much I enjoy risotto until last Spring when my mom suggested we make it one evening while I was visiting. That evening we made a roasted sweet potato risotto that was good, but not my favorite. Since then I’ve made risotto a few times, searching for a perfect stand-by recipe. I’ve found that it’s great to have a stand-by risotto recipe because the rice and cans of veggie or chicken broth can last on the shelf for a long time. Then, with just a few basic ingredients, you can make a warm, delicious meal in no time at all.
Now, don’t get me wrong, I’m going to try to oversimplify risotto. It is a dish that takes constant care and attention, otherwise it won’t turn out smooth and creamy. That being said, I’m including a recipe below that I based loosely on a few other risotto recipes to create one that really works for me. I love wild mushrooms, so I used that as the add in. If you prefer something else, like asparagus, just substitute that and an appropriate herb. Although it can be served on it’s own, you can also serve it with a tasty meat or fish on the side. And, of course, a nice white wine is the perfect complement to this dish!
Wild Mushroom Risotto
1 c. risotto rice
3 c. chicken stock
1 TBSP butter
2 TBSP olive oil
1/2 c. shitake mushrooms, destemmed and sliced
1/2 c. baby bellas, destemmed and sliced
1/2 c. dry white wine
1 TBSP. chopped fresh thyme
1/2 c. yellow onion, diced
1/4 c. shallot, diced
1/4 c. grated romano cheese
juice from 1/4 lemon
salt and pepper to taste
Pour chicken broth into a medium saucepan and turn onto medium-low.
Heat medium saucepan to med-high head and add 1 TBSP olive oil. Add onion and shallot and sautee for 2-3 minutes, or until they are soft. Add rice and sautee another 3-4 minutes, until rice just begins to color. Add white wine and stir continuous until all liquid is absorbed. Turn heat to medium and add 1/2 c. warmed chicken broth and stir frequently until all liquid is absorbed. Repeat until all chicken broth is used and rice is just tender.
In the meantime, heat 1 TBSP olive oil in a sautee pan and add mushrooms and thyme. Sautee over medium heat just until mushrooms are soft. Remove from heat. Squeeze in lemon juice and stir.
When liquid is almost all absorbed by the rice, add mushroom mixture, salt and pepper to taste, romano cheese and butter. Stir until just combined. Risotto should be creamy and just slightly runny. Serve immediately, topped with a little romano on top.
October 23rd, 2008 at 6:14 pm
Yes! Risotto is my favorite! Sometimes I use a little vermouth instead of the white wine, gives it a little extra zing.
I LOVE your blog by the way, this is my first visit.
I’m still thinking about letsdeitch.com, you are starting to inspire me.
October 24th, 2008 at 5:52 am
Will try tonight. Review to follow.
October 24th, 2008 at 8:04 am
Susie - can’t wait to get the review!
Sarah - I still have letsdeitch in my google reader…I’m ready to read when you’re ready to write! Looking forward to it!
October 25th, 2008 at 1:24 pm
Absolutely a winner of a recipe. So smooth and creamy. Easy to put together. Used a small jar of portabella tampenade from Coppola which I threw in at the end, which made it even easier. Organic free-range chicken broth or organic veg broth I think makes it richer, too. Lemon juice finishes off the dish w/ pizazz.