Mushroom Risotto

Part of the reason I wanted to start collecting recipes on a blog was to have a place to direct my family & friends when they ask for recipes for dishes I’ve prepared for them. Example, my older sister is constantly asking for my mushroom risotto recipe. I’ve prepared the dish for my family many times, never actually documenting the recipe. Gone through many variations but this combo here has been one of my favorite results. The dried porcini mushrooms provide a great intense flavor, and the combination of the Portobello, Crimini & the Oyster mushrooms give this dish a nice variation of texture and flavor.

Making risotto isn’t as complicated as a lot might think. Basic principles to keep in mind are to keep the stock warm, and to add the stock in small increments until the rice gets an al dente consistency. Keep your heat low and only stir occasionally to ensure that the rice doesn’t stick to the bottom of the pan.

Mushroom Risotto
1/4 cup Butter
1 cup Arborio rice
1/4 cup Shallots, brunoise
1/2 cup White wine
1/4 cup Dried porcini mushrooms
1 tbsp Freshly chopped thyme
2.5 cups Chicken stock, warm
1/2 cup Crimini mushrooms, sliced
1/2 cup Portobello mushrooms, sliced
1/2 cup Oyster mushrooms, sliced
to taste Kosher salt
to taste Black pepper
to taste Italian parsley, chiffonade
to taste Manchego cheese, shaved
1. In a small pot, heat up the chicken stock to gentle
2. In a deep skillet, heat up the butter in medium low heat.
3. Add the arborio rice and cook on low heat.
4. Stir, and being careful not to brown the rice, cook
until grains begin to get a little translucent.
5. Add the shallots and cook until they begin to get soft.
6. Deglaze the skillet with the white wine.
7. Add the dried porcini mushrooms and the chopped thyme.
8. In small increments, begin to add the chicken stock.
Enough to cover the rice, stir occassionally.
9. Add the remaining mushrooms.
10. Continue addding the stock in small increments until the
rice is al dente.
11. Adjust seasoning.
12. Finish with the manchego cheese, shaved by using a
peeler, and the chiffonade of Italian parsley.

Please feel free to comment on the recipes and to share your own variations. One recipe that I am working on and will be posting soon as part of my tapas series will be a chorizo & prawn risotto. Enjoy!!!