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The easiest gourmet, collegiate wild mushroom risotto

mushroom risotto

Making risotto seems like an onerous task, it takes time and attention, but luckily not too much skill. People are always impressed by the end result, and with a little practice, it is like making an elevated Easy Mac. This recipe is for 4 to 6 servings, but can be easily modified for more of less people.

RECIPE: MIXED MUSHROOM RISOTTO

Adapted from Chef Ann Burrell- Food Network

INGREDIENTS

  • Olive oil
  • 2 cloves garlic, smashed
  • 1 1/2 pounds assorted fresh mushrooms (I used shitake, oyster and baby bella) sliced
    • 1 yellow onion, diced
    • 2 cups Arborio
    • 6 to 7 cups vegetable stock (there had some vegetarians, if that’s not a problem chicken stock works as well)
    • 2 cups dry white wine (cooking wine if your under 21, or can be replaced by extra stock)
    • 2 tablespoons butter
    • 1/2 cup grated Parmigiano cheese.

PREPARATION

  1. Coat a large sauté pan (or work with small ones in batches) with olive oil and add garlic cloves over medium/ high heat.
  2. Once the cloves slightly brown, remove and discard them.
  3. Add the mushrooms and 2 or so pinches of salt and let them brown (they contain a lot of water so just wait for that to evaporate)
  4. Put those on the side.
  5. Place the stock in a saucier over medium heat.
  6. Liberally coat a deep saucepot (the rice expands a lot) with more olive oil over medium/high heat.
  7. Add the onions and another 2 or 3 pinches of salt. Stir them until they become translucent and very soft, but not yet browned.
  8. Add the rice and “toast” it (meaning coat with onion/ oil mixture by stirring for 2 or so minutes)
  9. Pour the wine until it reaches the top of the rice to deglaze the saucepot and stir frequently.
  10. Allow for almost all of the wine to be absorbed, continuously stirring. Make sure that the rice doesn’t stick to the pot.
  11. Pour 2 ladles of the heated stock into the rice, continuously stirring until the rice has again absorbed most of it. Repeat twice.
  12. After the third addition of stock, the rice should be tender but not grainy tasting, like al dente pasta. If not, continue adding in heated stock until it reaches that consistency.
  13. Add the sautéed mushrooms and stir.
  14. Finally, take the risotto off the burner, and add in the butter and parmigiano.
  15. Quickly beat the risotto to form a “flurry” to incorporate the cheese and butter.

- Isabelle Vrod

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