Wild mushroom risotto is the perfect date-night or dinner-party food because it’s luxurious, fancy and uber-comforting. Plus it’s a great one-pot dinner…you can even take it right to the table in the pot and dish up out of there for a true family-style meal! This risotto is perfect as a main dish for two, or to serve as a side with a steak or roasted chicken.
Mushrooms are one of my very favorite foods. I just love everything about them (except their tendency to hold onto dirt. Hey, did you know you actually can wash mushrooms?! It’s a widely accepted old wives’ tale that you can’t wash mushrooms under running water and should only wipe them clean with a damp towel. Both Alton Brown and Serious Eats has disproved this and, as for me, I will gladly trade in dirt and grit for well-cleaned mushrooms.
On a related note, did you know rice is really not my favorite? I’ve never been a big fan, except for this coconut rice and this steamed basmati rice. Plus fried rice from Japanese steakhouses, of course! It’s not that I won’t eat it, but it’s never been something I go out of my way for and I don’t have to have it with certain meals where it might be traditional (Asian food, for instance). I’m slowly trying to acclimate myself to eating foods I usually wouldn’t-or have otherwise convinced myself I don’t like-because I want to be one of those eaters (and cooks) who will eat just about anything…within reason. So here, we arrived at this risotto!
This risotto recipe is full of mushrooms-a full 1-pound. Use whatever mushrooms you can find; I used cremini and shiitake, but if you can get your hands on more exotic varieties, please use! Sauté over high heat to help caramelize the mushrooms, which brings out the flavor even more.
Despite the hoards of people running in fear from the thought of making risotto at home, it’s actually quite simple! It only requires a little patience and the memory to return to stir it every so often so the natural starches comes out of the rice and make it ultra-creamy. I start tasting the risotto after about 20 minutes to gauge how tender it is; the final result should be tender rice with a tiny al dente-style bite in the center so it doesn’t turn to mush. Stir in Parmesan and mascarpone to make it ultra-ultra-ultra creamy and cheesy, garnish with some fresh herbs and serve with lemon to cut through some of the richness of the dish. Wipe your hands, take a bow and serve to hungry people.
One of the best parts about risotto is that you can make it on any budget: a basic risotto with a little cheese and butter or add some mushrooms, chicken or another protein, or go all the way to full-blown ritzy with some lobster and truffles! Make it your own…and share it with someone special.
Oh and if you have any leftovers, you can make arancini! Form into balls, stuff a little piece of cheese in the center and coat with egg and breadcrumbs. Fry in some oil until golden, crisp and the cheese inside is melty and gooey and you have an equally delicious, repurposed recipe!
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