August 24, 2012

Mushroom and Parsley Risotto Serves 4 Ingredients: 1 lb your favorite mushrooms. Portabellos are great because they’re big. You can also use dried mushrooms. Cut the mushrooms into similar sized pieces.  3 quarts chicken stock 1 cup white wine 1 1/2 cups arborio rice or medium grain rice 1 onion, diced 1 tablespoon butter Olive oil Salt and pepper 4 oz Parmesan cheese 1 lemon Bunch of fresh parsley, chopped finely Two pinches of saffron threads (optional) To Make: Bring the chicken stock to a boil in a small pot and then turn down to a simmer. In a large skillet, heat up the butter and add the onion and sweat them (meaning cook them until they are softened and translucent).  Add the mushrooms and saute until softened and slightly browned. Add the rice and coat in butter. You want to toast the rice.  Add the wine and stir until the liquid is absorbed.  Start adding the chicken stock, 1/2 cup at a time.  Stir the rice until it needs more liquid. Add more chicken stock.  Continue doing so until all the stock has been absorbed and the rice is nice a creamy, stirring all the way through. This will take about 20 minutes.  Add the saffron threads and stir in.  Turn off the heat and add the juice of one lemon, the Parmesan cheese, and the parsley. Stir.  It should be creamy and smooth but the rice grains will still have a nice crunch in the middle.  Taste and see if it needs any salt and pepper. Adjust seasoning accordingly.  Serve with a drizzle of olive oil and a sprinkling of extra Parm cheese.  Enjoy! I eat risottos of many kinds all the time. Mushroom risotto is one of my favorites. It’s basically a lot of stirring and adding. 

Mushroom and Parsley Risotto

Serves 4

Ingredients:

  • 1 lb your favorite mushrooms. Portabellos are great because they’re big. You can also use dried mushrooms. Cut the mushrooms into similar sized pieces. 
  • 3 quarts chicken stock
  • 1 cup white wine
  • 1 1/2 cups arborio rice or medium grain rice
  • 1 onion, diced
  • 1 tablespoon butter
  • Olive oil
  • Salt and pepper
  • 4 oz Parmesan cheese
  • 1 lemon
  • Bunch of fresh parsley, chopped finely
  • Two pinches of saffron threads (optional)

To Make:

  1. Bring the chicken stock to a boil in a small pot and then turn down to a simmer.
  2. In a large skillet, heat up the butter and add the onion and sweat them (meaning cook them until they are softened and translucent). 
  3. Add the mushrooms and saute until softened and slightly browned.
  4. Add the rice and coat in butter. You want to toast the rice. 
  5. Add the wine and stir until the liquid is absorbed. 
  6. Start adding the chicken stock, 1/2 cup at a time. 
  7. Stir the rice until it needs more liquid. Add more chicken stock. 
  8. Continue doing so until all the stock has been absorbed and the rice is nice a creamy, stirring all the way through. This will take about 20 minutes. 
  9. Add the saffron threads and stir in. 
  10. Turn off the heat and add the juice of one lemon, the Parmesan cheese, and the parsley. Stir. 
  11. It should be creamy and smooth but the rice grains will still have a nice crunch in the middle. 
  12. Taste and see if it needs any salt and pepper. Adjust seasoning accordingly. 
  13. Serve with a drizzle of olive oil and a sprinkling of extra Parm cheese. 
  14. Enjoy!

I eat risottos of many kinds all the time. Mushroom risotto is one of my favorites. It’s basically a lot of stirring and adding. 

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