Thursday, August 20, 2009

Mushroom Risotto

Risotto is a wonderful simple dish that you can embellish with all sorts of different ingredients.  Try different vegetables like asparagus, zucchini, or peas.  Or add in a small amount of bacon or better yet pancetta or seafood.  It can be a main dish or side dish. 

Mushroom Risotto (serves 2-4 as a main/ 6-8 as a side)

1 T olive oil
1/2 mild onion, diced
1 c arborio rice
1/2 c white wine
1 c chopped mushrooms
~4 c chicken broth (hot)
pinch of saffron threads (bloom in hot water)
  1. Heat olive oil in a heavy pan over medium heat.  Add onion and cook til translucent.
  2. Heat broth and keep at a simmer.
  3. Add in the rice stirring to coat all the rice with olive oil.  Cook for several minutes until the rice starts to become a little translucent.
  4. Stir in the white wine and mushrooms.  Let the rice absorb the liquid, stirring frequently.  Don't let the heat get too high.
  5. Now begin adding the broth 1/2c at a time, stirring almost constantly until the liquid is absorbed.  Keep adding broth in this fashion until the risotto has a creamy consistency and the rice is tender. 
  6. Mix in the saffron.  Adjust seasoning.  If you eat dairy, you can mix in a 1/4-1/2c of parmesan cheese at the very end before serving.

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