Friday, March 28, 2014

Rustic Risotto

I recently made dinner for just the girls and since we all love mushrooms, I made my famous rustic mushroom risotto. This recipe is delicious and really easy to make. This, a nice leafy green salad, and maybe a little crusty bagette is, to me, totally satisfying. It's traditional to add parmesan cheese to risotto, but my recipe does not include it because not everyone in my group likes it. Feel free to add it at the end if it appeals to you. Click "Read More"...

Mushroom Risotto


2 tablespoon olive oil
1 tablespoon butter (optional)
1 large onion, chopped
1 cup arborio rice
1/2 cup white wine (optional)
4 cups hot chicken broth, vegetable broth, or water
1 large handful of fresh mushrooms
1 package of dried porcini mushrooms


Place the dried porcini mushrooms in a small, heatproof bowl and cover them with hot water. Allow to sit for at least a half-an-hour. Let the grit settle to the bottom of the bowl undisturbed.

Saute the fresh mushrooms in olive oil and a little butter (optional) until soft. Slowly add the porcini mushrooms while trying not to disturb the liquid from the bowl. Pour the liquid from the bowl (without adding the gritty bits from the bottom of the bowl) into the saute pan.

In a saucepan, saute the onion in the olive oil over medium heat until the onion is softened. Add the rice and saute for 1 - 2 minutes until the grains are coated. Add the wine and stir constantly on medium heat until the wine is absorbed. Add the hot broth or water 1 cup at a time, stirring after each cup is added until the broth is absorbed (about 20 - 25 minutes). The risotto should be creamy - add more liquid if you want a creamier texture. Add the cooked mushrooms and stir. Remove from the heat and serve immediately.

No comments:

Post a Comment