Summer is almost over and everyone is in a back-to-work/back-to-school kind of a mood. It doesn't mean you can't eat well while you're at it so I thought sharing this simple mushroom risotto recipe would make a few of you out there happy. I sure do know it made me happy when I made it!!! The key to making a fabulous meal out of this are the ingredients. If you want a higher end kind of risotto, make sure you get a great arborio rice and the best parmigiano-reggiano you can find. If you're a little tight on budget you can cut down on the quality and it'll still be super tasty, I promise! Buon appetito!
Simple Mushroom Risotto
Serves 4-6 people - Level : GROWN UP
1 tbsp olive oil
2 shallots, finely diced
2 cups arborio rice
1 1/2 cups dry white wine
3 cups chicken or vegetable stock
1 cup dried porcini mushrooms
1 cup mushroom stock (made with the dried mushrooms)
4 tbsp butter
1/2 cup freshly grated parmigiano-reggiano
Salt & Pepper
Rehydrate your mushrooms in 1 cup of hot water for about 5 minutes (this will make your mushroom stock).
Heat a heavy-bottomed pot over medium heat. Add the oil, shallots and a pinch of salt and cook until the shallots are translucent, about 3 minutes.
Stir in the rice and cook until slightly toasted and fragrant, about 2 minutes.
Pour the wine and cook until almost entirely evaporated.
Add the 1 cup mushroom stock and the mushrooms. Cook, stirring often, until the rice has absorbed most of the liquid. Adjust the heat as needed so that the liquid simmers. Add another cup of the stock and cook until the rice once again absorbs most of the liquid. Repeat to add the remaining stock. The risotto is done when the rice is creamy and tender.
Remove from the heat and add the butter and parmesan. Stir well and taste. Season to taste with salt and pepper.