Mushroom Risotto

19 Sep

After having an amazing Mushroom Risotto at La Societe restaurant the other night, I felt like making another attempt at making some at home. This was my 4th time making risotto at home and I think I finally got the formula right!

Today, I followed the recipe below, based on Giada De Laurentiis’ Mushroom Risotto with Peas recipe. I made it vegetarian by using vegetable broth and I also added a cup of chopped baby portobella mushrooms to add more texture and flavour. It came out really, really well and my husband and I gobbled it up!

Risotto really is one of those things you have to keep playing with, to finally understand exactly what you need to do to get it right. Once you do…watch out, you will want it all the time!

Mushroom Risotto

(Inspired by Giada De Laurentiis’ Mushroom Risotto with Peas recipe – found here: http://bit.ly/q9nF7J)

Makes approximately 6 servings.

Ingredients:

8 cups vegetable broth

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped

1 cup of chopped baby portobella mushrooms

2 garlic cloves, minced

1 1/2 cups Arborio rice or short-grain white rice

2/3 cup dry white wine

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

+ patience!!!  : )

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, chopped portobellos and garlic. Transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the wine is absorbed, stirring often, about 2 minutes. Add 1 cup of hot vegetable broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Mix in the Parmesan. Season with pepper if desired.

What’s your favourite type of risotto?

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