Tuesday, July 20, 2010

Mushroom Risotto

This is one of my favorite recipes and there is an exciting twist on what to do with the leftovers:

Mushroom Risotto (adapted from Bittman's How to Cook Everything)

What You Need:

- 3-5 cups chicken or vegetable stock, or water
- 2 T butter
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2-3 cups fresh mushrooms (any variety), chopped
- 1 ½ cups Arborio rice
- Salt & pepper to taste
- ½ cup dry white wine
- Some freshly grated parmesan cheese

What You Do:

1. Place the butter in a large saucepan and turn the heat to medium.
2. When it’s hot, add the onion and garlic and cook, stirring occasionally, for 1 minute.
3. Add the fresh mushrooms and cook, stirring frequently, for another 5-7 minutes.
4. Continue to cook, stirring occasionally, for about 3 minutes; do not let the mushrooms brown.
5. Add the rice and stir until it is coated with butter.
6. Add a little salt & pepper, then the wine.
7. Stir and let the liquid bubble away.
8. Begin to add the stock, ½ cup at a time, stirring after each addition and every minute or so.
9. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high, and stir frequently (constant stirring is not necessary-- even though I tend to do this).
10. Begin tasting the rice 20 minutes after you add it to the pan; you want it to be tender but with still a tiny bit of crunch. NOTE: It could take as long as 30 minutes to reach this stage (mine usually does).
11. When it's done, add the parmesan and remove from the heat. Check the seasoning, adjust if necessary, and serve immediately.

See next post for what to do with leftovers....

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