Mushroom Risotto

This was the first risotto I ever made and it seems fitting that the starring ingredient is mushrooms, considering how much I adore them. Obsessed might be a more fitting description. I have made many risottos since, but this is still one of my all time favorites — rich, earthy, creamy and delicious, it's a perfect mushroom lover's risotto.

During one of my visits to see my dad and his girlfriend, with hubby and best friend in tow, I treated them to a rather special meal. Included on the menu, in addition to the risotto, was my famous vegetarian Caesar salad, broiled cornmeal-breaded eggplant and mushroom curry. Savory biscuits and dessert were also featured. Needless to say, I spent much of the day in the kitchen. Prep and cleanup always takes longer than you anticipate, especially when your attention is divided.

It was a pleasure though, both because I enjoy cooking and because I wanted to give my family a break and present them with some culinary creations that for the most part, they would not make themselves. Note here that my family is always obliging and make wonderful fare for the vegetarians at the table, but I figured it would be a treat for them if the veteran vegetarian in attendance contributed a meal. I am pleased to report that everyone left the table happy and content. Food prepared with love and care and positive energy certainly brings family and friends together.

Important tip: Be sure to taste the risotto often while you are cooking it to make sure you get just the right texture. You don't want a crunch, but nor do you want a slimy consistency either. Al dente is just want you want.

Mushroom Risotto

Recipe by Lisa Turner
Cuisine: Italian
Published on October 14, 2012

Rich, earthy, creamy and perfect mushroom risotto

Preparation: 15 minutes
Cooking time: 40 minutes

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Ingredients:

1/2 cup dried wild mushrooms (porcini, shiitake or portobellos)
8 oz (225 g) button mushrooms, wiped clean with a damp cloth
juice from 1 small lemon
6 tablespoons unsalted butter
1/4 cup fresh parsley, chopped
4 cups vegetable stock or salted water
2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine or rice vinegar
1/2 to 2/3 cup fresh grated Parmesan cheese
sea salt and fresh cracked black pepper to taste
chopped fresh parsley for garnish

Instructions:

Soak the dried mushrooms in 1 1/2 cups of hot water for at least 30 minutes. Drain the mushrooms and reserve the soaking liquid.
Toss the fresh mushrooms with the lemon juice.
In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms begin to release their juices and brown. Stir in the parsley and transfer the mixture to a small bowl.
Add the vegetable stock or salted water and reserved mushroom soaking water to a medium saucepan and bring to a simmer.
In the same pan that the mushrooms were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil.
Now add the soaked dried mushrooms and cooked fresh mushrooms to the pan and stir well to combine. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates.
Add a ladleful of the simmering stock and mushroom liquid and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock and mushroom liquid a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock and mushroom liquid (add hot water to the stock and mushroom liquid if necessary).
Stir in the remaining 2 tablespoons of butter along with the Parmesan, season with salt and pepper, and remove from the stove. Let stand for 5 minutes before serving. Garnish with parsley and serve hot.

Makes 6 to 8 servings