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!
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.
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!
Wild Mushroom Risotto
- Yield: 2 servings as a main course, 4 as a side dish 1x
Description
Ultra-creamy, comforting risotto that is full of mushrooms and made luxurious with Parmesan and mascarpone cheeses.
Ingredients
- 1 pound mixed wild mushrooms, sliced (I used cremini and shiitake)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 3 garlic cloves, finely minced
- 1 cup Carnaroli or Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 4 cups low-sodium chicken stock, kept warm over low heat
- 1/2 cup (2 ounces) finely grated Parmesan cheese
- 1/3 cup mascarpone cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Lemon wedges, for serving
Instructions
- Preheat a large skillet over medium-high heat. Add the butter; once melted, add the mushrooms and sauté for 8 to 10 minutes, until most of the liquid has evaporated and the mushrooms are beginning to caramelize. Season with salt and pepper and stir to combine. Remove to a bowl.
- Return the same skillet to medium heat and add the olive oil. Once hot, add the shallot with a pinch of salt and sauté until softened and translucent, about 3 to 4 minutes. Add the rice and stir to coat in the oil. Toast for about 1 minute, stirring occasionally.
- Add the wine and stir into the rice; cook until almost all of the wine has been absorbed/reduced. Begin adding 1/2 cup of stock at a time, stirring frequently, and allow it to absorb completely before added the next 1/2 cup. Begin tasting your rice for tenderness after you’ve added about 3 cups, continuing to add all the way up to 4 cups if needed. This process should take about 25 to 30 minutes. Once the rice is tender, add the Parmesan cheese and mascarpone and stir to combine. Season to taste with salt and pepper. Add the sautéed mushrooms and fold into the risotto. Garnish with fresh chives and parsley, and serve lemon wedges on the side.
Notes
Inspiration: Wild Mushroom Risotto on whatsgabycooking.com
Make this vegetarian by using vegetable stock!
- Category: Rice & Grains