Recipe: Mushroom Risotto

A Risotto Recipe Perfect for the Fall Season

One of my favorite things to cook is risotto because it is so tedious to make. Sounds strange, I know, but because you have to be invested in the whole process, you really see how your creation progresses from beginning to end. It is truly satisfying to see your finished product after slaving over the stove for about 40-45 minutes. Contrary to popular belief, risotto is not hard to make; you just have to pay attention and give it some love and attention. Considering we’re a generation can binge watch Netflix for hours on hours, I think you can pay attention for less than an hour to your risotto. This could be also be some applicable advice for you people out there having relationship problems (just switch out risotto for whoever your significant other is. ;))

Risotto is also so versatile, and you can pretty much add any ingredient to this dish depending on the season and your taste preferences. Of course, I think certain things pair better with risotto, but it’s really all up to you. One of my favorites is mushroom risotto, and I think this recipe is a comforting and satisfying meal or side dish for a fall meal or for Thanksgiving coming up. Watch the video or read the recipe below to see how to make it.

Ingredients:

  • 3 Shallots
  • Mushrooms (1/2 White Button and 1/2 Shitake)
  • Olive Oil
  • 6 Cups White Wine
  • Chicken Stock
  • 1 Garlic Clove
  • Balsamic Vinegar
  • Honey
  • Cheese (any you like, but I like a combination of Parmesan, Gruyere, and Fontina)
  • 1.5 Cups Arborio Rice
  • S&P to taste

First put the chicken stock in a pan, and bring it to a simmer (don’t let boil). Prep the mushrooms, shallots and garlic by roughly chopping all.

Sauté mushrooms, garlic and half the shallots in a pan with olive oil, salt and pepper. Once cooked, add a dash of balsamic and honey (to taste). Put to the side.

In another pan, sauté the other half of the shallots with olive oil and salt. Add arborio rice and let it toast until it’s golden brown. Once toasted, add white wine and stir until absorbed. Then add chicken stock (in 1 or 2 cup increments) and stir constantly.

Once the rice is cooked (after about 25 minutes), add the cheese and fold in. Add mushrooms and fold on. Serve and top with more cheese and mushrooms. AND YOU’RE DONE. A super easy, yet seemingly fancy dish ready to be served. I promise you’ll love this so much, you probably won’t have mush-room for anything else.

Stay hungry,

 

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