Mushroom Risotto
As the Fall season has begun, we’ve thought about what our favorite comfort meal is and without a doubt, its homemade mushroom risotto paired with a dry sauvignon blanc. I have always been a mushroom fiend; it’s such a pivotal ingredient to many dishes. I’ve put together a relatively simple recipe that will leave you wanting to make mushroom risotto again and again. It will soon become your comfort meal too!
Mushroom risotto should have a robust mushroom flavor of course, but also an umami taste from the chicken stock. The texture is both soft and tender, making it easy to go down.
Ingredients
¾ Pound of wild mushrooms (maitake or shiitake) cut into bite size pieces
1 ½ Cups of Arborio rice
½ Cup dry white wine
6 Cups chicken stock
2 Shallots
4 Garlic cloves
2 Tsp fresh thyme leaves
½ Cup grated parmigiano reggiano
Salt and pepper to taste
Directions
Bring stock to a simmer in a pot.
In a dutch oven or big pot, heat olive oil over medium heat. Add minced shallots until tender. About 3-5 minutes.
Turn up the heat to medium-high and add mushrooms. Cook, stirring until they begin to sweat. After they start to sweat, add garlic and thyme until fragrant. Season with salt and pepper and continue to cook over medium high until all the mushrooms are softened and withered.
Add rice and stir to toast. Once the rice starts to crackle, add wine and cook until wine is thoroughly soaked throughout the mixture. Stir in the simmering stock from step 1 until the rice is just covered. The stock should be bubbling slowly. Stir frequently until stock becomes absorbed into the rice. Continue to add ladleful portions of stock and cook it down again and again and again until there is no more stock left.
At the end, stir in parmigiano reggiano and remove from heat. Make your final seasonings of salt and pepper and garnish with parmigiano reggiano, olive oil and rosemary.
Voila, you just made a risotto that looks impressive, but is quite easy! Enjoy 🍽🎊
