Risotto is a classic Italian dish that can be served in a variety of flavors. This nothing yet recipe for mushroom risotto is particularly versatile, due to the variety of different mushrooms that can be incorporated into the recipe. Simple button mushrooms, oyster, shiitake, and a number of other varieties are all perfect to include in mushroom risotto—use at least two varieties to maximize the recipe’s taste.
Risotto is traditionally served as a sort of appetizer or as a side dish to a principal dinner item. In larger quantities, however, risotto makes an excellent meal in and of itself, particularly when served for lunch. Do note that when making risotto, it is essential that the proper, Arborio rice be used. Long grain or basmati is not recommended.
Mushroom Risotto
Total Time: 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
8 ounces Arborio (risotto) rice
12 ounces mushrooms of choice
1 pint of chicken or vegetable stock
4 fluid ounces Italian white wine
4 ounces butter
1 tablespoon olive oil
4 shallots
2 cloves of garlic
2 teaspoon freshly chopped sage leaves
4 fluid ounces heavy cream
4 ounces Parmesan cheese
Salt and white pepper
Plenty of freshly chopped parsley to garnish
Directions:
The mushrooms in this risotto recipe are going to be cooked first and added to the main dish at the last minute.
Put half the butter and half the olive oil (two teaspoons) into a non-stick frying pan and gently heat to melt the butter.
Roughly chop the mushrooms and add them to the pan. Fry the mushrooms gently for 3 or 4 minutes, moving them around in the pan with a spatula until cooked; set the pan aside.
Put the stock and white wine into a saucepan and heat until it begins to simmer.
The remainder of the butter and olive oil should now be placed in a large, deep frying pan and heated.
Add the peeled and finely-sliced shallots along with the peeled and finely-chopped garlic; cook through for a couple of minutes.
Add the rice and heat for a further 2 to 3 minutes, stirring constantly until the rice starts to take on a slightly translucent quality.
Prepare to add the heated stock and white wine in 4 or 5 stages. On each occasion, stir gently and continually until the rice has absorbed all the liquid before adding more to the pan. It should take about 20 minutes for all the liquid to be incorporated.
Remove the pan from the heat and add the cooked mushrooms, cream, and sage; stir very well.
Taste and season as desired with salt and white pepper. The Parmesan can either be grated into the risotto or shaved with a vegetable peeler and served on top of the dish along with a liberal scattering of fresh parsley.
