Risotto…every time I think about it, the first thing that comes to mind is Gordon Ramsay yelling at Hell’s Kitchen contestants who burnt/ undercooked / overcooked / under-seasoned their risotto.
The second thing that comes to mind is that it is MasterChef Australia’s infamous ‘Death Dish’. I don’t get that. Like, at all! How difficult is it to make a good risotto? Seriously??
Starchy rice, onion, well-seasoned stock and some wrist-action! OK, about 30 minutes of wrist action… that’s all it takes to make basic, creamy, delicious risotto. And then you can fancy it up with herbs, garlic, wine, cheese, cream, butter, lobster, truffles…
My favorite is Shrimp risotto. I make it pretty frequently and the Munchkin loves it because it is delicious and non spicy and she, like her mama, can never resist seafood 😀
This time however, I found a gorgeous pack of mixed mushrooms from Irma, a gourmet supermarket chain here in Denmark and I had to bring it home with me. I mean, look how lovely…
I had some wonderful homemade chicken stock on hand, so it was fate, really 😀 We enjoyed this fabulous, rich, creamy risotto for Sunday lunch last week and no one complained about the lack of meat. I added about 600 grams mushrooms for 1 cup of rice, so this was a mushroom lover’s dream!
With the weather getting cooler and mushrooms in plenty, this is the epitome of end of summer comfort food. I can imagine how wonderful this dish would be with wild mushrooms foraged from the forest.
Comfort food it may be, but it is flavorful enough to make for celebrating with family and friends. I’m sharing this lovely risotto at Angie’s Fiesta Friday co-hosted by Effie @ Food Daydreaming and Steffi @ Ginger & Bread (Effie and Steffie! How did you manage that one Angie!!) and at FoodieFriDIY hosted by Michelle, Jenny, Christine and Christie.
- 1 Cup Arborio Rice
- 600 grams Mushrooms, sliced (I used a mix of Shitake, Porcini, Oyster)
- 1 large Onion, chopped
- 4 cloves Garlic, chopped
- 1 sprig fresh Rosemary
- 2 springs fresh Thyme
- 4 cups Chicken Stock (substitute with Veggie stock to make a vegetarian version)
- 1 tablespoon heavy Cream
- 2 teaspoons Butter
- 3 tablespoons Olive Oil
- 1 tablespoon grated Parmigiano Reggiano or Grana Padano
- Salt & Pepper to taste
- Warm the chicken stock over low heat in a large saucepan, .
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
- Remove mushrooms and their liquid onto a bowl, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the chopped onion and garlic. Cook for a minute.
- Add the rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in ½ cup chicken stock to the rice, and stir until the liquid is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, thyme, rosemary and the grated parmigiano or grana padano.
- Season with salt and pepper to taste.
- Serve immediately.