FryBoy
New member
Risotto is one of my favorite Italian dishes, especially during the cooler nights of fall and winter. This is a rather simple version of mushroom risotto (a printable version of the recipe is attached). It's good as either a main dish or a side dish. Risotto is somewhat labor intensive, but well worth the effort.
Mushroom Risotto
¼ cup olive oil
1 onion, finely chopped
2 cups arborio or carnaroli rice (regular rice won't do as it doesn't develop the creamy texture essential to risotto)
6 cups chicken or vegetable stock, heated (keep hot on stove while making risotto)
4 tablespoons butter (½ stick), diced
1 pound cremini (brown Italian) mushrooms
½ cup freshly grated Parmesan cheese, plus extra for topping
salt
freshly ground black pepper
kettle of boiling water
1. Heat olive oil in large non-stick pot, such as a Dutch oven, over medium heat.
2. Add onion and saute for 5 minutes until golden, stirring occasionally.
3. Add rice and stir for 2 minutes.
4. Gradually add ½ cup of the hot broth, sitting constantly; when the broth is absorbed, add another ½ cup of broth; repeat until all the broth has been absorbed and the rice is al dente (barely tender) and has a creamy consistency, about 20 minutes; add salt and pepper to taste (about ½ to 1 teaspoon of each) add boiling water if you run out of broth before reaching this stage.
5. In the meantime, melt the butter in a separate large pan over medium heat; add mushrooms and cook, stirring frequently, until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms have browned, about 10 minutes; add salt and pepper to taste (about ¼ to ½ teaspoon of each).
6. Add the cooked mushrooms and any juices to the cooked rice and stir to combine.
7. Remove from heat, add the cheese and stir to combine; add more hot water if the risotto seems too thick.
8. Serve immediately with additional Parmesan cheese and ground pepper if desired.
Make 4 main-course or 8 side-dish servings.
Have all your ingredients prepared before beginning to cook:
Saute onions until golden:
Add rice and cook for about 2 minutes -- when it's ready for the broth, the rice will make a clinking metallic sound against the side of the pan as you stir it:
Add broth about ½ cup at a time, stirring frequently (note -- using a non-stick pan reduces the need for constant stirring):
As it cooks, the risotto will become very creamy (note -- stirring is essential to achieve the creamy texture):
While the rice is cooking, saute the mushrooms until well done and lightly browned:
Add the cooked mushroom to the rice:
Add the cheese, salt, and pepper:
Stir to blend:
Serve with a fresh green veggie, sliced tomatoes, and a good red wine:
Buon appetito!
Mushroom Risotto
¼ cup olive oil
1 onion, finely chopped
2 cups arborio or carnaroli rice (regular rice won't do as it doesn't develop the creamy texture essential to risotto)
6 cups chicken or vegetable stock, heated (keep hot on stove while making risotto)
4 tablespoons butter (½ stick), diced
1 pound cremini (brown Italian) mushrooms
½ cup freshly grated Parmesan cheese, plus extra for topping
salt
freshly ground black pepper
kettle of boiling water
1. Heat olive oil in large non-stick pot, such as a Dutch oven, over medium heat.
2. Add onion and saute for 5 minutes until golden, stirring occasionally.
3. Add rice and stir for 2 minutes.
4. Gradually add ½ cup of the hot broth, sitting constantly; when the broth is absorbed, add another ½ cup of broth; repeat until all the broth has been absorbed and the rice is al dente (barely tender) and has a creamy consistency, about 20 minutes; add salt and pepper to taste (about ½ to 1 teaspoon of each) add boiling water if you run out of broth before reaching this stage.
5. In the meantime, melt the butter in a separate large pan over medium heat; add mushrooms and cook, stirring frequently, until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms have browned, about 10 minutes; add salt and pepper to taste (about ¼ to ½ teaspoon of each).
6. Add the cooked mushrooms and any juices to the cooked rice and stir to combine.
7. Remove from heat, add the cheese and stir to combine; add more hot water if the risotto seems too thick.
8. Serve immediately with additional Parmesan cheese and ground pepper if desired.
Make 4 main-course or 8 side-dish servings.
Have all your ingredients prepared before beginning to cook:
Saute onions until golden:
Add rice and cook for about 2 minutes -- when it's ready for the broth, the rice will make a clinking metallic sound against the side of the pan as you stir it:
Add broth about ½ cup at a time, stirring frequently (note -- using a non-stick pan reduces the need for constant stirring):
As it cooks, the risotto will become very creamy (note -- stirring is essential to achieve the creamy texture):
While the rice is cooking, saute the mushrooms until well done and lightly browned:
Add the cooked mushroom to the rice:
Add the cheese, salt, and pepper:
Stir to blend:
Serve with a fresh green veggie, sliced tomatoes, and a good red wine:
Buon appetito!
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