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Mushroom Risotto

Mushroom Risotto

Mushroom Risotto  

This comforting mushroom risotto can be made anytime of year, but I like to make it in the fall when there is a wide selection of wild mushrooms to choose. I like to add sliced or chopped Shitakes that have been sautéd in advance to heighten their flavor. If you have dried porcini or ceps, rehydrate them in some hot water and then chop them into small pieces reserving the liquid for the stock. Hen of the Woods or Maitake are always great in risotto as well as chanterelles and yellow foots. Always purchase your wild mushroom from a reliable produce market or harvest them wild if you’re truly experienced in identifying edible wild mushroom.

Whenever I make risotto, I like to have some leftovers to make arrancini or fried rice balls. These are a great way to dress up leftovers and are a perfect appetizer or small plate with a glass of wine. I like to stuff rice balls with cheese, artichoke hearts, meat or roasted peppers.

 
 
Mushroom Risotto
Serves 8
Hearty, Comfort Dish
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
452 calories
63 g
19 g
14 g
11 g
5 g
437 g
1192 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
437g
Servings
8
Amount Per Serving
Calories 452
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 19mg
6%
Sodium 1192mg
50%
Total Carbohydrates 63g
21%
Dietary Fiber 2g
7%
Sugars 4g
Protein 11g
Vitamin A
15%
Vitamin C
3%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz. of assorted mushrooms sliced or torn into 1/4″ slices (White Button, Cremini, Portobello, Porcini, Fresh Shitake, Chanterelles, Oyster, Black Trumpets or Hen of the Woods)
  2. 1/2 a Medium Sized Yellow or White Onion chopped into a 1/4″ dice
  3. 2 Minced Garlic Cloves
  4. 4 Tbsp Extra Virgin Olive Oil
  5. 1 1/2 cups of Dry White Wine (Chardonnay, Pinot Grigio etc.)
  6. 2 1/2 cups of Arborio, Carnaroli or Vialone Nano Rice
  7. 2 Liters of Chicken or Vegetable Stock
  8. 1/2 tsp of dry or fresh minced Thyme (optional)
  9. 3 oz. of dried Porcini Mushrooms (optional)
  10. 6 threads of Saffron (optional)
  11. 1 cup grated Parmesan Cheese (optional)
  12. 2 tbsp of butter
Instructions
  1. Mise en place (Preparation)
  2. Mushrooms
  3. Heat 2 tbsp of Olive Oil and two pinches of sea salt in a non-stick skillet
  4. Add the sliced and torn mushrooms
  5. Sauté on high heat turning until the mushrooms are lightly golden
  6. Reserve aside until cooled
  7. Chop sautéed mushrooms into pieces no larger than 1″ X 1/2″
  8. Stock
  9. To a saucepan add the stock (chicken or vegetable), dried mushrooms and saffron and simmer over medium heat. You will need a ladle or measuring cup to scoop out stock throughout cooking process.
  10. Rice
  11. Place 2 1/2 cups of rice in a bowl or measuring cup
  12. Cooking
  13. In a separate saucepan, add two tablespoons of olive oil and heat on medium high until hot. Add the onions, thyme, garlic and sauté until translucent. Add the 2 1/2 cups of rice. Sauté the rice in the onions, garlic and olive oil until the grains of rice are fully coated with oil and glistening. You will begin to hear the rice pop as you stir it. Add the 1.5 cups of white wine and continue stirring as the wine absorbs into the rice. Just as the wine has absorbed, add one cup of hot stock and continue stirring until absorbed into your rice. After three cups of stock has been added, add you sautéed mushrooms and continue to add stock and stirring until absorbed. You will see the rice become smooth and creamy. Taste the rice for doneness throughout your stirring. You want the rice grains to remain individual and intact with the slightest bit of body when done. There isn’t an exact science to the amount of stock or the time necessary to complete. You may have stock leftover. It’s just a sense and a personal preference for rice consistency. Some people like the rice with a little more tooth than others. Once the rice is done, stir in the 2 tbsp of butter and then the grated parmesan cheese. Serve immediately and enjoy with a glass of wine.
  14. Leftover Risotto
  15. As a treat, there are many appetizers you can make with leftover risotto.
  16. Risotto Cakes
  17. Add a mixed egg to the cooled completed risotto and form the rice into cakes and fry then in a tablespoon of olive oil until fully browned on both sides. Serve over a salad or on a sandwich. How about as a Benedict with a poached egg and hot sauce?
  18. Arancini (Rice Balls)
  19. Take leftover cooled risotto and add an egg as an extra binder. Roll risotto into a flat disk about 3″ round then add a piece of mozzarella or other cheese that melts and roll the risotto around the cheese until it is fully enveloped into a ball. Roll the ball into a scrambled raw egg then roll each ball into some seasoned bread crumbs. Heat 1″ of oil in a saucepan and fry the balls a few at a time until golden brown.
  20. Variations: Add a little tomato sauce to the cheese. Add an artichoke heart to the center of the ball of rice. How about a piece of cooked italian sausage? Get creative and add your own little surprise.
Notes
  1. This recipe is very therapeutic and is a perfect remedy after a stressful day at the office. Making risotto is like romancing a beautiful man or woman, requiring constant love and attention. Choose a wooden spoon or stiff spatula that is comfortable as you will be stirring the risotto constantly for about 20 minutes. Loosen up those wrists. The white wine you choose for your risotto should be one you’d like to drink with your risotto, preferably while cooking. I suggest you have your mushrooms sautéed and chopped and heat stock before you begin cooking the onion, garlic and rice. Don’t let your risotto stick or burn, keep stirring and scraping the bottom of the pan with your spoon. If you haven’t tried Saffron, I’d recommend purchasing a small vile and adding it to the stock. This exotic spice will romance your taste buds. This recipe should make enough for 8 people or two with leftovers.
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calories
452
fat
14g
protein
11g
carbs
63g
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