Posted by: lisetta | December 13, 2007

Mushroom risotto

It was good, very good. It contained 4 varieties of mushrooms. We lingered in its earthiness …. you too can make it, following more or less this simple process.

Finely chop 2-3 shallots, and a bit of sweet onion if you have it
Saute the shallots in olive oil and butter until they are soft, on medium heat
Finely chop thyme and rosemary (as much as you desire), and add it to the soffrito
Add a handful or canaroli or arborio rice per serson served and stir to coat the grains
Pour in a liberal amount of dry white wine like pinot grigio and stir
Let the rice absorb the liquid
Add a variety of chopped mushrooms. I used shitake, porcini, oyster and cremini in this risotto, thanks to Wegman’s
Add broth to the rice in half cup increments – beef, chicken, vegetable or mushroom all work with mushrooms.
Let the rice absorb the liquid between additions of broth.

You’ll see that as the rice cooks, it retains a certain ‘creaminess’ even though there’s little dairy added. After 15 minutes or so, taste the rice to see if it is cooked. Ideally, risotto has a bite to it, kind of like al dente pasta. Each grain should retain its shape. In other words, don’t add so much liquid that the grains bust open and lose their texture.

When the rice is cooked, throw in a handful of shaved parmigiano and call it a day and sit down to eat immediately (preferably with a Piemontese red). The longer you let it sit around, the more the rice expands (not good).

I’m sharing a photograph here, but Sally says that my pictures induce pity rather than appetite! She’s always right, I’m afraid. Perhaps the new year will bring a new camera?

Risotto

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Responses

  1. […] written about making this mushroom risotto before, but this time around I had no white wine or vegetable broth, so I used red and chicken. Optimal? […]


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