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Saturday, January 10, 2015

Mushroom Risotto

   Matt requested mushroom risotto a couple of days ago.  He rarely requests anything, so I figured I better deliver.  I think he was just as interested in busting out the truffle salt as he was in the risotto.  Either way, ask and you shall receive!  I  don't usually measure for risotto (or anything for that matter) but this is as close as it gets to a precise recipe.  As always, you should adjust to your taste!

   Tonight there was rosemary in the pork I made.  So, I thought I would steep a little sprig of rosemary in the broth as it simmered.  It's easy to kill a dish with rosemary, so don't go crazy, but I thought a little would be nice with the mushrooms and Parmesan.





Mushroom Risotto

Ingredients:

1 onion finely diced
3-4 T butter
1/2 cup dry white wine (optional)
2 cup Arborio rice
6-7 cups turkey or chicken stock
1 tsp dry thyme
1 sprig rosemary (optional)
1 lb mushrooms of your choice, sliced
2 T olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Black truffle salt if you have it, for finishing.  (gilding the lily for sure, but why not?)

  1. Saute mushrooms in olive oil until browned and set aside. 
  2. Put all of the stock into a saucepan and start to warm it.  It doesn't have to come to a boil, but a nice simmer is good.  Add thyme and a sprig of rosemary.  You will not transfer the rosemary to the rice pot.
  3. In a separate, heavy bottomed sauce pan, saute the onion in the butter.  You don't really want it to take on color, just slowly get nice and soft.
  4. Add the rice and toast.  Again, you don't really want it to get much color.  Just let it get fragrant and a bit translucent.
  5. Add the wine if you are using.  
  6. One ladle full at a time, add the hot broth to the pan.  Stir the rice until the broth is fully absorbed.  Then add another ladle of broth.  It takes a lot of time and stirring, but it is worth it.  You want to get all of that starchy goodness to make a nice creamy "sauce."
  7. Once all of the broth is added and the risotto is nice a creamy, add the mushrooms and Parmesan.  Season with salt and pepper to taste and devour!

Mushroom Risotto and Apple Stuffed Pork Loin

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