Wednesday, November 30, 2011

Mushroom Risotto


This first snowfall of the year in Toronto. It wasn't much, but it happened.

(That's snow on the railing... not on the ground... don't be fooled)

So to celebrate I decided to make a delicious creamy mushroom risotto.
And how does risotta relate to the first snow fall of the year?

Well, when I sprinkled my parmigiano Reggiano on top it looked like following snow... and it was pretty... and reminded me of snow, so that's how.

But it's also comfort food, and who doesn't love comfort food on cold days?

This wonderful, rich and creamy dish is made with the high starch Aborio rice and unlike other rices you don't add all the liquid at once, instead you add it a little bit at a time. It's best to use liquids that are hot as it keeps the temperature consistent and allows the rice to release it's starch, giving risotto it's creamy texture.


This is a wonderful dish to have on it's own or as a side, and just like pasta, the combinations are endless. Try adding asparagus or butter nut squash, and try using canned tomatoes instead of chicken stock for the liquid.


Mushroom Risotto
Serves 3-4 as main dish
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1 cup of Arborio rice
  • 1/2 cup of dry white wine
  • 4 cups of low sodium chicken broth
  • 3 tbsp of butter
  • thinly sliced white mushrooms (10-12)
  • 3 tbsp of chives or parsley
  • 1/3 cup of freshly grated parmigiano Reggiano
  • salt and pepper
  1. In a medium sauce pan bring chicken broth to a simmer then reduce the heat and keep warm. In a large sauce pan on medium-high melt butter till foamy, then add mushrooms and cook until soft. Remove from pan and set aside.
  2. In the large sauce pan add the olive oil, onions and garlic, leaving the temperature at medium high. Once you can smell the garlic add in the rice and stir so all the rice is coated with oil. Once you've cooked the rice for a minute or so add in the white wine and stir until evaporated.
  3. Pour 1/2 cup of chicken stock into the sauce pan and stir constantly until broth is absorbed into the rice. Once absorbed, pour in another 1/2 cup, and stir until absorb, gradually repeat this step 1/2 cup at a time until all the broth is gone and rice is tender and creamy (about 20 minutes). When the last cup of broth is added stir in the mushrooms and chives. Remember to stir constantly to allow the rice to release all it's starch.
  4. Once all the broth is absorbed remove from heat and stir in parmigiano Reggiano and salt and pepper to taste. Serve immediately.


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