Every recipe says the same thing for risotto, It takes time and a little work but it is so worth the end result
This recipe is no different. This came out so good I surprised myself!
The garnish is chives, parm, mushrooms and Arugula so you see what is in it before you eat it. You eat with your eyes first right? AND mushroom risotto or any Risotto really is not all that beautiful alone.
WHAT YOU NEED:
1 Cup Arborio Rice
3 Cups fresh mushrooms chopped (Crimini quartered & Shitake sliced for texture variation) save a few for garnish
1 Cup dried mushrooms reconstituted (optional! I wanted a nice assortment if you don’t have the dried just use 1 more cup fresh)
5 Cups homemade Stock (vegetable or chicken)
1/4 cup onion chopped
1 large garlic clove minced
3 Tbls Oilve Oil
3 Tbls Butter
3 Tbls chopped chives
2 Cups grated fresh Parmigano Riggiano (Not optional this makes the dish)
1 Cup Arugula chopped or torn
WHAT YOU DO:
*Boil about 2 cups of water and turn off, add the dried mushrooms let stand for about 20 min to plump them back up. (this again is optional I had them & wanted a variety but this will be just as good without)
*Drain the mushrooms out and set them aside
*Filter the broth from the reconstituted mushrooms through a paper towel to remove any grit & set aside.
*Chop the fresh mushrooms different sizes, the Crimini hold up pretty well during cooking and have a nice contrast to the Shitake and the rice, once cooked.
*In a sauce pan heat up the stock & the mushroom broth. You want to add hot stock as you are cooking the risotto.
*In a large saute pan, Saute the onions and garlic until translucent in 3 tablespoons Olive Oil & 1 Tablespoon butter, adding more butter as is absorbs (about 3 Tbls total).
*Add in the Arborio Rice and cook with onions & garlic for 5 minutes on Med/High heat.
Here is the important part! You need to stay right on front of the pot stirring constantly while adding stock, this may take 30 to 40 minutes depending on your cooktop.
*1/4 cup at a time add stock to the rice and let it absorb completely before adding the next 1/4 cup, stirring constantly.
*As you add the stock it will absorb slower and slower. This takes about 30 minutes.
*The rice should be AL DENTE not mush. Taste it as you get close to the end of the cooking.
*Once it is done stir in the cheese, chives and Arugula, This adds freshness, salt & green color to an otherwise brown dish.
Be sure to garnish with a little of each ingredient to make it look beautiful!
EASY BUT SLOW!!