Saturday, May 1, 2010

Mushroom risotto

Unless someone else orders it, I refuse to buy risotto at Italian restaurants anymore.

Why? Because most of the time (i.e. everytime I’ve ordered it) I’m completely disappointed. Why? Because my risotto is better.

What?! It’s true! And its not like I’m completely tooting my own horn because it’s not my recipe- it’s from Giada (Food Network). So really, I’m basically stating that she’s got the best risotto around.


So what’s the secret? Mushrooms, mushrooms and more mushrooms.

Dried mushrooms…


... and towering piles of crimini mushrooms.


All stuffed in a dish that packs a lot of flavor!

Note: this risotto has a bit of a color to it because I decided to use veggie (instead of chicken) broth. Unfortunately it was a bland, tomato-y veggie broth. So then I started adding more salt and spices and stuff and sadly it wasn’t as good as it usually is. It was good, just not mind-blowingly awesome as usual. So just follow the recipe as written and I can guarantee it’ll be an AMAZINGLY delicious restaurant-quality meal.

And quite possibly the best risotto you've tasted...


Buen Provecho,
Jackie

Mushroom risotto, adapted from Giada of Food Network fame

Ingredients

6-8 cups canned low-salt chicken broth
1/2-ounce dried (porcini) mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
16+ ounces crimini mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed (optional. I don't love 'em so I don't use 'em)
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions

1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

2. Melt the butter in a large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the mushrooms and garlic.

3. Using a slotted spoon, transfer the porcini mushrooms (in the broth) to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

4. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.

5. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28-40 minutes (the rice will absorb 6 to 8 cups of broth).

6. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

1 comments:

Tamara Marnell said...

I've only made risotto once and LOVED the results, but it was so labor intensive! Half an hour of stirring is not my idea of a fun weekend night.

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