Tuesday, October 30, 2007

Mushroom Risotto

Last night I made mushroom risotto. It wasn't anyone's favorite, but it was good. Rob doesn't particularly like mushrooms, and the girls were both in a picky mood last night. I, on the other hand, love mushrooms and I love risotto (I had a fantastic risotto in Italy, tomato and basil, it was phenomenal), so it was a winner for me (and hey, I do the cooking right?? Sometimes they've gotta just eat what I like, plus, we needed a break from ED&BV!!). I started by heating 8 cups of vegetable stock in a saucepan. While the stock was heating I sauteed 1/2 a medium onion (chopped), and 3 cloves of garlic in about 2 Tbs of olive oil. Once the onion was soft and translucent I added in 4 oz of chopped mixed mushrooms (mine was a mixture of baby bella, oyster, and crimini) and sauteed those until they started to soften and get a nice brown color. Once the mushrooms begin to brown, I added in about 2 tsp of sea salt and a few turns of the pepper mill, 1 Tbs Spanish thyme, a pinch of oregano, and 1 bay leaf. I stirred all of the herbs in and added 3 cups of Arborio rice. I stir around the rice to coat it with the oil and then let it saute until it gets slightly brown and nutty smelling. Next, add in 3 cups of warm stock and stir. Let rice simmer, stirring frequently. As stock is absorbed add in more stock by the ladle full, stirring and simmering as rice becomes creamy. Keep adding more warm stock as the old stock is absorbed, until you've used all 8 cups. Once the rice was tender and creamy I added in 1 cup of grated Parmesan cheese, and stir it in to combine. On the side I served rainbow chard, sauteed in sesame oil with a splash of tamari.

Once you've gotten the basics of risotto, namely, adding warm stock continually, creating a creamy texture, you can basically add anything you prefer. Just cheese is nice (and Rob's favorite risotto). Tomatoes are another nice thing to add to risotto. A while back I made a butternut squash risotto, that was perfect for fall, and I think next I'll be trying pumpkin risotto.

Risotto's are a very nice filling and warming dish. Just remember, if you decide to make this, or any other risotto, they do require a lot of stirring and attention, so it's not one you can put on while you are tending to clingy children. This one works best when someone is home to occupy the kids for awhile (try it as a Sunday dish sometime).

1 comment:

The Dalai Mama said...

Oh, wow. I've never made a risotto, but I've thought about it often. The mushroom one looks fantastic. My husband doesn't like mushrooms either. I, on the other hand, would gladly eat them every day!