Mushroom Risotto

Mushroom RisottoMy wife is a huge fan of risotto, and it is something that I do not make very often. In the most recent weeks, I came across a thought of making a risotto. I planned on making this dish accompanied by a beef tenderloin while relatives were in town, however due to other arrangements, we never really got to host a dinner. With that said, I thought I would wrap up this holiday season with a mushroom risotto for my wife.

Keep in mind that I think a lot of people might be intimidated by the idea of making a risotto, however I am here to tell you that it is really pretty simple to make, and takes only a bit of patience as you have to stir quiet a bit. No big deal, right? Let’s get started.

Ingredients:

  • 1 1/2 cups of Arborio rice (Italian short grain rice, used for making risotto)
  • 4 tbsp of olive oil
  • Mushroom medley, finely chopped (I used dried porcini, morel, lobster, and shitake) and reconstituted with 2 cups of boiling water (to be reserved for later use
  • 2 shallots, finely chopped
  • 1/2 tbsp of dried Tarragon
  • 1 cup of white wine (I used Pinot Grigio)
  • 4 cups, approximately good chicken broth
  • 1 cup of mushroom water (see above)
  • Salt and Pepper to taste
  • Grated Parmesan Reggiano (optional)

Begin by adding the mushrooms to the boiling water and let reconstitute for nearly 25 minutes. Remove them when done and finely chop. To a saute pan, add 2 tablespoons of the olive oil and to that add your shallots and mushrooms. Cook for roughly four minutes, remove from heat, and set aside.

Next, to your larger pot, add 2 tablespoons of olive oil, and bring to a medium to high heat. Add in the aborio rice, mix well, and let cook for a few minutes, stirring on occassion until it is a light golden color. Now here is the trick, and you must stick with the trick, and that is when you are adding your liquids, you will want to keep stirring while the liquid evaporates while cooking the rice. So, add your white wine and tarragon, and cook this until fully evaporated, continuing to stir. Throw in 2 cups of the chicken stock, and cook and stir until evaporated, and continue this process with the remaining stock. Begin tasting for tenderness. You want the risotto to be creamy and tender. Once done, season with salt and pepper, mix in the mushrooms, and grated cheese. Serve immediately.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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