Thursday, September 22, 2011

Love From Scratch Wild Mushroom Risotto

With the weather turning cold in the evenings now, and the fall fast upon us I find myself reaching for comforting satisfying dishes for dinner.  This is a great meal to have as a nice entree, or you could also have as a side dish as well. 


Risotto I love for many reasons, once you have learned the process it is easy to recreate with many different combinations.  You can make a risotto vegetarian as well if you want to incorporate a risotto into your "Meatless Mondays" recipes.  I know that some newer cooks, are intimidated by a risotto, but really its a pretty simple recipe, but I can't stress how important patience is with a risotto.  If you try to cut corners and save time you will destroy your risotto.  Just be patient and stand at the stove with your risotto, the other way newer chefs destroy their risotto is by not stirring constantly through the process, a risotto is easy, but labor intensive.


Try this recipe for yourself, let me know how it goes.  I love this recipe and it is the perfect way to introduce yourself to a risotto, it is an easy recipe but gets amazing reviews every time I make it.  I love a great risotto and a glass of sparkling apple cider and good company, for me that is a great evening.

Love From Scratch Wild Mushroom Risotto

Ingredients
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 1/4 pound assorted wild mushrooms, thinly sliced
1 pound portabello or button mushrooms, thinly sliced
3 shallots, diced
1 1/2 cups Arborio rice (no substitutions please)
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
5 tablespoons butter
1/2 cup freshly grated Mitzhra cheese (Parmesan is fine)

Directions:

Warm the broth and 2 tablespoons olive oil in a large saucepan over medium high heat.  Stir in mushrooms, and cook until soft, about 3-5 minutes.  Remove and set aside
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, add in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.               
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

3 comments:

Kath said...

Your Wild Mushroom Risotto looks terrific! I love the idea of using Mizithra cheese. :)

Margaret Murphy Tripp said...

That looks great! We love mushrooms AND risotto. Last fall I made pumpkin risotto, this year it looks like it will be your wild mushroom version. Great idea!

Laurie@The Baking Bookworm said...

This dish looks wonderful!! My husband and I adore mushrooms (sadly our 3 kids haven't jumped on that bandwagon yet). Such a great dish for this cooler weather. :)