This is a simply delicious meal that once was reserved for special occasions. Not so anymore with the fabulous array of decadent mushrooms available at our local Farmers Markets. This meal is fun to work in tandem with a relative, friend or partner as once the rice begins to fry, you will not leave it till finished. Do grab a glass of wine and share the attention that this dish requires together. I guarantee you will not be disappointed.
Recipe:
1-quart stock (bone broth or vegetable) you may have stock left over, it’s ok. The important thing is to make sure liquid has absorbed at the end.
1 tbsp olive oil
1 large onion
3 green onions, finely chopped
2 cloves garlic, finely chopped
14 oz risotto rice (Arborio)
1/2 c dry white wine
5 tbsp butter
1 c freshly grated Parmesan Cheese
Directions:
Heat the stock. Then in a separate pan heat the olive oil, add the onions and pinch of salt and sweat the veggies for 3 minutes. Add the garlic and after 3 minutes or when vegetables have softened add the rice. Careful to turn up the heat at this time to fry. Stir constantly now till risotto has absorbed all liquids. You don’t want the rice to brown so keep watch on the heat and lower if necessary. After 3 minutes the rice will begin to look translucent as it is absorbing the flavors. Add dry wine, keep stirring. You will see a sizzle around the rice. Now add your first batch of mushrooms with 1 ladle of broth and continue stirring. You can lower the flame now. As the broth absorbs add another ladle of broth with the second batch of mushrooms. Repeat till all mushrooms have been used. End with the rest of the broth as needed careful not to flood the pan. This process has taken me about 17 minutes but up to 20. Each time it has been delicious. Remove from heat to add butter and Parmesan. Stir. Serve immediately and garnish with a little parsley.
Have the first batch of mushrooms ready to go while you are heating the broth and sautéing the vegetables for the rice. The second and third batch can be cooking while the first batch is cooking with the rice.
Mushroom mix sauté (3 batches)
12 oz mixed mushrooms. Single type or variety. If available I love to use the tiny shiitake. If you do leave the stems on. It looks beautiful. Otherwise, use Wood-ear thinly sliced, oysters torn and trumpets cut like coins.
3 tbsp olive oil
1/4 c fresh thyme leaves
1 garlic clove finely chopped
Salt and pepper (freshly ground)
1 c parsley, roughly chopped
Now that you have prepped the mushrooms add 1/3 of them in an oiled, hot pan with a large pinch of thyme (save thyme for 3 batches) cook for 2 minutes and add garlic and a bit of salt and the parsley. (Remember to save enough parsley for 3 batches.) Cook for another 2 minutes and taste. Add pepper. Set aside and begin the second batch.