Amazing Mushroom Risotto

January 5, 2009 at 1:40 am (domestic life, food, Uncategorized, vegetarian)

I made this for dinner last night – mushroom risotto. ( amazing. I would have proposed to my self , but that would be ridiculous) The inspiration came from The Essential Vegetarian , which really explains the basics of risotto. Anyway, here is the recipe:
Mushroom risotto
Prep time 40 to 50 minutes
1/2 onion, chopped;
Put in a large saucepan ( or saute pan ) Saute in 1 tbsp of butter
Add a very  abundant 2 cups of chopped oyster mushrooms, a pinch or two of salt, a few grinds of pepper, a few threads of saffron ( optional) .  Saute.
Add 1/4 cup white wine ( think fruity) .  Cook briefly.  Add 1 cup of aborio rice and one more 1/4 cup of wine.  Cook for  a few minutes.
1/2 cup at a time add 3 cups of veggie stock. Add stock – let it absorb -add more.
add 1 cup of cream ( what, you thought it would be low fat?) .  Once it absorbed add 2 – 4 tbsp or Parmesan cheese. adjust seasoning.
Stir in some chopped parsley and lemon zest
Serve and Eat to Much.

This could be vegan with all stock.(no cheese, no butter) and any combo of veggies is good.  and if you want meat– change the stock and add cooked meat at the end.  If the meat will take 40 to 50 minutes of cooking it can be added at the beginning.
Don’t add too many  different foods to a risotto — it should highlight something ( Like mushrooms)
The most important  things — about 1 cup of rice to 4 cups of liquid.  I have about 1/2 cup extra with the wine I  added.  If you like it firmer — add a bit less liquid.  But risotto is comfort food, not fancy  restaurant food – do what you like.

1 Comment

  1. jb said,

    DHH made this for me tonight. It was very yummy. He followed it with teeny tiny pecan and sweet potato pies. Also very yummy. I love my DHH.

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