Tuesday, April 13, 2010

Mushroom Risotto

Another random ingredient A bought me was chanterelles. I decided to buy a bunch of other varieties of mushroom and make risotto. Served with pan-fried halibut and some veggies, it made for a very fancy dinner.

I have made risotto before with store-bought chicken stock, but this was the first time I tried using home-made stock instead. It made a world of difference in the taste - definitely worth the extra effort of making stock from scratch.

Mushroom Risotto
Adapted from Joy of Cooking
Yield: 4 servings
Print recipe

2 cups raw mushrooms
2 shallots, minced
2 tbsp olive oil
1 tbsp butter
1 medium onion, minced
4 1/2 cups chicken stock
1 cup arborio rice
1/4 cup + 1/4 cup dry white wine
1/2 cup grated parmesan cheese
  1. Soak any dried mushrooms in hot water for 20 minutes.

  2. Drain, reserving the liquid.

  3. Heat olive oil in a large skillet over medium-high heat.

  4. Add mushrooms and shallots and cook until lightly browned.

  5. Add mushroom soaking liquid and boil it down to nothing.

  6. Add 1/4 cup of white wine and boil it down to nothing.

  7. Remove mushrooms from heat and set aside.

  8. Meanwhile, have chicken stock simmering over medium heat.

  9. In a large, heavy saucepan over medium-low heat, melt butter.

  10. Add onion and cook until soft and clear.

  11. Increase heat to medium and stir in rice. Cook, stirring often, until the rice is chalky in appearance, about 3 minutes.

  12. Add 1/4 cup of white wine and stir until absorbed.

  13. Add the chicken stock, 1 cup at a time, and simmer and stir continuously until absorbed.

  14. Fold in mushroom mixture when there is 1/2 cup of stock left.

  15. When all stock has been used, rice should be tender, but still have some "bite."

  16. Fold in parmesan cheese.

  17. Season with salt and pepper to taste.

  18. Serve immediately.

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