Friday, February 4, 2011

Mushroom risotto

I added some truffle salt which i bought in Seattle (instead of regular salt) for that extra kick!

The trick to a good risotto is using Arborio rice and adding the liquid bit by bit - means you have to stay put while the rice is cooking but worth the effort!


  • 1 finely chopped onion
  •  salt and black pepper
  • 1 cup Arborio Rice
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken broth, plus more if needed
  • 2 tbs olive oil
  • 1 pound mushrooms, quartered
  • Note: Use a combination of two or three types of mushrooms, such as black or yellow chanterelle, crimini, oyster, shiitake, or common. High-quality parmesan cheese is worth the expense in this dish
  • 1/2 cup grated Parmesan cheese and some more to use when serving
  • 2 tablespoons freshly chopped parsley


Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.

Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.

Add  the broth bit by bit, waiting till it is absorbed until adding more liquid. Do this until all the broth has been used up and the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes.

Stir the Parmesan, cooked mushrooms, and the remaining tablespoon of butter into the rice.

Sprinkle with parsley and cheese

Cleaning mushrooms: Trim off tough or discolored bottoms of mushroom stems and any bruised spots or blemishes. (For shiitakes and oysters, remove the entire fibrous stem.) For firm mushrooms such as portabellas, wipe dirt off with a damp cloth or place in a colander, rinse thoroughly under cool running water, and pat dry with towels. For delicate mushrooms that have lots of places for dirt to hide, such as chanterelles and hedgehogs, submerge in a bowl of cool water and gently agitate with you hands to loose any particles. Drain, rinse carefully under running water, and gently pat dry with a towel

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.