Risotto is one of my ultimate comfort foods. My mum has been making it since I was little and I am famous for being able to recognize the starting smells of it – the onions and garlic sauteing.
This was inspired by beautiful fresh oyster and shitake mushrooms at my local asian supermarket. I also picked up some imported italian crushed tomatoes and bouillon cubes. This is my own creation, so I don’t think it is classic or traditional or anything.
1C arborio rice
Chicken or Vegetable stock
Crushed Tomatoes
2C chopped mushrooms assorted (shitake, oyster, porcini, etc)
handful chopped parsley
1/2C parmesan
salt and pepper
2 shallots chopped fine
1 clove garlic, sliced
1T chili pepper
3T butter
1. Mix up the chicken stock with the tomatoes and put on the stove so that it comes up to temperature of a very light simmer. Add the crushed chills.
2. Saute the shallots in 1T butter for 3 minutes. Add in the garlic and saute for 30 seconds, just until a light golden brown. Stir in the rice and let it saute continue stirring for 3-5 minutes.
2. Add the white wine and stir until 90% absorbed by the rice.
3. Start adding the stock in ladlefuls. Stirring to let it be absorbed by the rice. Continue this process until the rice is slightly undercooked for your taste – a little al dente, with the majority of the liquid absorbed.
4. Turn off the heat and stir in the parsley (reserving some for garnish), remaining butter and parmesan.
{ 2 comments… read them below or add one }
Sounds great. Another great way of making mushroom risotto is using the dehydrated mushrooms and reserving the liquid you soaked it in. Using this liquid instead of broth makes it not only vegetarian but infuses so much mushroomy goodness. And to make it more luxurious, truffles or truffle oil. Something about truffles and mushrooms, and especially risotto all together in one bowl. Love your blog.
I heartily agree and when I was in Italy I had one in particular that will stay with me until my dying days.
Unfortunately I haven’t been able to replicate this style at home – which is why this is a different thing all together. I find the dried mushrooms difficult and dirty to use – but I do need to make more of an effort. I do keep meaning to attempt the truffle thing… hmmm