Stir. Sip. Savor. Repeat.
Mushroom Risotto … a hands-on Italian classic that invites you to slow down and enjoy the process … maybe even together.
Sliced mushrooms and 1/4 onion with olive oil and salt
Ingredients:
Mushrooms (I used two entire clamshells - I like to use a couple varieties) – washed and sliced
Onion – 1/4, chopped
Salt – a few pinches
Olive oil – 2 tsp (Add more as needed. When “cooking Italian” there is no measurement just a few swirls around)
Arborio (risotto rice) – 1 cup
Chicken broth – 32 oz. (I like Swansons)
Fresh grated parmesan
Fresh parsley as a garnish
Salt and pepper to taste
Instructions:
Mushrooms – I used all the mushrooms from my Talley Farms Box. They have shiitakes at certain times of the year that are the freshest I have found, when you slice them, be sure to include the stems as well, just trim the part that looks darker at the end. Sautee them with the ¼ onion, salt and olive oil. Stir over medium heat, for a few minutes, until slightly cooked down.
Then add risotto – Arboroio (one hand full of risotto per person is the Italian way, but for this recipe I used 1 cup) cook for a couple minutes more, then add chicken broth a little at a time, you just want to cover the rice. Keep stirring constantly and adding chicken broth about every 5 minutes so it doesn't dry out. Cook for a total of 20- 25 minutes, until your liquid is absorbed. Once all liquid has been absorbed, add freshly grated parmesan cheese and chopped parsley. Salt and pepper to taste.
There is no cream in risotto. Part of the creaminess comes from the special rice and the slow cooking time for 20-25 minutes. Mushroom Risotto can be used as a main dish or as a side. It pairs well with steak and green beans or broccoli.
In Italy the ingredients are simple but still provide a lot of flavors. I like this dish because it makes a lot and it freezes well too. It's always fun to make this for guests and they are shocked that it is not made with cream but just a few ingredients.
Wondering which wine might pair well with this? The easy pick that most of us will enjoy is a Pinot Noir, but if you’re feeling adventurous, stop by Imbibe Wine & Spirits and look for a calssic Italian Sangiovese.
Mangia! (Let’s Eat in Italian)