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Mushroom Risotto

Tuesday, July 29, 2014

Recipe adopted from Tyler Florence's Mushroom Risotto.  [Recipe makes 6 servings].

A while back, I posted a recipe for a  cream of mushroom soup that was meant to slowly introduce the amazing taste that mushrooms produce, without the texture that some of us have grown to shy away from since childhood.  If you liked the savoriness of the mushroom combination sautéed in butter and herbs but want to go to that 'next level', this recipe should fit the bill perfectly.  Mushroom risotto combines the earthy flavors of your favorite types of mushrooms with that comfort feel we get from any type of creamy risotto.

The only thing I feel necessary to point out is a concept that I stress often on this site:  mise en place.  In other words, make sure you're familiar with each step of the recipe and have all of your ingredients prepped and ready to go before you begin.  For this specific recipe, you should have your broth heated, onion diced, garlic minced, fresh mushrooms sliced and dried mushrooms reconstituted in broth and drained, and fresh herbs chopped.  This type of prep work is what allows restaurants to put out stunning dishes in record times, and is a habit that benefits the home cook tremendously.  Once you have everything ready to go, this recipe is a breeze to throw together.

INGREDIENTS:

8 cups low sodium chicken broth, (divided, 1 cup used with porchini mushrooms)
3 tablespoons olive oil, divided
1 white onion, diced and divided
2 garlic cloves, minced and divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons unsalted butter
1 tablespoon truffle oil (optional)
1 ounce dried porchini mushrooms, reconstituted in 1 cup of warm chicken broth and drained

2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

Transfer the remaining 7 cups chicken broth to a sauce pan and heat on low.

In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add half of the diced onion and minced garlic.  Season with salt and pepper and sauté for 5 minutes.  Add the portobello mushrooms, crimini mushrooms, bay leaves, thyme, parsley, and butter.  Season and sauté until the mushrooms have decreased considerably in size but still have some bite.  Add the truffle oil (if using) and drained porchini mushrooms and cook for an additional minute.  Season to taste, remove and discard the bay leaves, and then transfer the mushroom mixture to a large bowl and reserve.

Add the remaining 2 tablespoons of olive oil to the sauce pan.  Over medium heat, add the remaining half of the diced onion and minced garlic.  Cook for one minute, and then add the Arborio rice.  Stir and cook for another minute.  Stir in the wine and cook until most has evaporated.  Add 1 cup of warm chicken broth to the rice and stir often until the rice has absorbed most of the liquid.  Continue adding the chicken broth in small increments until the rice is fully cooked (al dente).  Season to taste.

Add the mushroom mixture and Parmesan cheese to the risotto and stir until the cheese is melted.  Serve and garnish with additional Parmesan, freshly chopped parsley, and/or a drizzle of truffle oil.

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