One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

July 29, 2007

Mushroom Risotto

for sunday dinner we had sarah, erica/ella & stephanie/crew over.
we had pork tenderloin, mushroom risotto, fruit salad with honey-yogurt sauce, rolls, broccoli (sarah), cucumber/tomato salad (steph), peach kuchen (sarah) & cookies (erica). thanks for the company & the great food, girls (though I think aaron missed the guys)! why does the food always taste better when there are more people to enjoy it?

MUSHROOM RISOTTO (from this website...) ...this is how I made it tonight:
4 Tbsp smart balance butter
1 8oz package sliced baby bella mushrooms
1/3 cup cooking sherry
3/4 cup heavy cream
7 cups chicken broth (I cheat & use bullion)
1 Tbsp extra-virgin olive oil
3 large shallots, peeled and finely minced
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, try not to rinse them if you can avoid it. Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes. Add sherry, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

2 Bring broth to a simmer in a saucepan.

3 In a a deep, heavy, medium sized saucepan (I used my "pasta pot"), heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20+ minutes. The rice should be just cooked and slightly chewy.

4 Stir in the mushroom mixture, parsley & Parmesan cheese. Season to taste with salt and pepper if needed.

Serves 4-6.

1 comment:

steph said...

i LOVED this!! i'm so excited to make this for my family when i go home. i think they'll love it. and since it requires some time, i'll have the fam around to hold crew!!


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