Mushroom Risotto

January 12, 2017

Creamy, comforting and oh so delicious. Making homemade risotto is the perfect winter Sunday activity.

This mushroom risotto is seriously one of the best things I have made all year.  I can’t rave about this dish enough!  Not gonna lie, when I tried this for the first time I impressed even myself.   I’m going to let you guys in on my secret ingredient… homemade stock. Making your own stock will make this dish SO. MUCH. BETTER.   I used to think that homemade stock was nice, but not worth the effort. Having tried this dish both ways, I can confidently tell you that the difference is real, and totally worth the extra effort.  The best part of homemade stock is that it can be created from kitchen scraps from your daily cooking. But I totally get that sometimes our busy lives don’t allow for homemade stock! This is my favorite replacement. I always have a couple of jars of this on hand in my fridge to use in a pinch.

This mushroom risotto recipe calls for 2 types of mushrooms: cremini which are easily found at your local grocery store, and dried porcini mushrooms for which you might have to do a very  little bit searching.  Personally, I’ve found them at Whole Foods, and if you use a grocery delivery service like Amazon Fresh or Instacart they are easy to get.  I tried cooking with dried porcinis for the first time last year, and was blown away by the amazing mushroomy flavor they bring to a dish. Is mushroomy a word? Let’s just say that it is. I bought myself a large container of porcinis. Since they are dried, they keep for a long time and they they can easily be added to dishes that could benefit from a nice deep mushroom flavor.

OK, on to the actually cooking the risotto. The rice most readily available for risotto is Arborio, but other short grained rices such as Bomba, Carnaroli and Vialone Nano are other options that produce great risotto results.  Traditionally, the process of cooking risotto involves a lot of love and attention, which is what makes this such a great activity for a cozy Sunday at home. After briefly sauteing the rice in fat (butter and/or olive oil – live a little use both),  the cooking liquid is added gradually to the risotto, and stirred frequently until absorbed.  If you use a larger pan, the rice will cook more evenly and wont have to be stirred quite as frequently.  I add my stock about 1 cup at a time.

Here is my pot of risotto just after I added one cup of my homemade stock.

If you use a larger pan, the rice will cook more evenly and wont have to be stirred quite as frequently.  I add my stock about 1 cup at a time.  Once the rice has absorbed the liquid, you are ready for your next cup.

This rice is ready for more stock!

Your risotto should absorb 6-8 cups of stock. How can you tell if you are done? Taste it! You should continue to cook the risotto until the mixture is creamy and the rice is just getting tender. When under cooked, the rice will be crunchy, when over cooked it can become unpleasantly soft and gluey. Since you will be close by to your rice to stir and add more liquid you should be able to catch it at the right moment. Let your taste buds be your guide!

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Mushroom Risotto

Course: Main Course


Ingredients

  • 6-8 cups chicken or turkey stock
  • 1 oz dried porcini mushrooms
  • 2 tbs unsalted butter
  • 2 tbs extra virign olive oil
  • 1 medium yellow onion finely chopped
  • 8 oz cremini mushrooms chopped
  • 2 cloves garlic minced
  • 1 1/2 cups risotto style rice
  • 1 cup dry white wine optional, can be replaced with extra broth
  • 1 cup frozen peas, thawed
  • 1 tbs lemon zest or the zest from one lemon
  • 3/4 cup freshly grated parmesean cheese

Instructions

  1. Warm the stock in a medium sauce pan over low heat to just below a simmer. Add the dried porcini mushrooms to the warm stock and allow them to soak until tender, about 5 minutes.

  2. Using a slotted spoon or a spider strainer, remove the porcini mushrooms from the stock to a cutting board. Finely chop.

  3. Place a large pan over medium heat. Add butter and olive oil and melt together. Add the finely chopped onions and saute until translucent  and tender. About 8-10 minutes.

  4. Add the garlic, and chopped mushrooms. Saute until mushrooms are tender, and any liquid from the mushrooms has cooked off.


  5. Stir in the rice and toast in the pan until the rice begins to take on a golden color and has a nutty aroma. About 5 minutes.

  6. Add the wine, and cook until the liquid is absorbed. Stir frequently.

  7. Once the wine has been absorbed begin adding warm stock one cup at a time. Stir frequently until liquid is absorbed, then add another cup.

  8. The rice will absorb 6-8 cups of stock. Stop when the rice is tender and creamy. Let taste tests be you guide!

  9. Stir in the peas, lemon zest and grated Parmesan. Taste for seasoning and add any salt and pepper as needed.

  10. Optional step: stir in 2-2 tbs cream or butter for a more velvety texture.

  11. Serve immediately and enjoy!

Recipe Notes

Recipe Notes

This risotto recipe lends itself well to all kinds of veggies! Instead of peas try folding in blanched asparagus. 

Make this recipe cannabis infused:

  • Finish the risotto with 2-3 tbs of cannabutter, stir well.
  • To determine how much cannabutter  you should use, check out this article on dose and potency.

 

December 31, 2016
February 1, 2017

2 Comments

  1. Reply

    Quotes Tadka

    February 1, 2017

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    Please let me know if this alright with you. Thanks a lot!

    • Reply

      Laura

      April 14, 2017

      So long as you appropriately credit any content you use from my site and link back to my original page I am alright with this!

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