Anyhoo, I thought I would celebrate my Friday evening with one of my favourite things: Mushrooms. We had a bundle of king oyster mushrooms and crimini mushrooms just waiting to be appreciated by our palates. So we decided on a risotto and got cooking.
Risotto is one of those "scary" dishes that people usually think takes too much time or effort. Well, it does involve quite a bit of stirring, but it really isn't that difficult and I'll tell you it is totally worth it at the end! We used the king oyster and crimini mushrooms, but you can use any combo of other mushrooms... shiitake, enoki, oyster, portabello.... just skip on those white mushrooms because the nutrient amount and taste is very low! This recipe uses butter and parmesan cheese, but you can easily make this vegan but substituting the ingredients below. And it will be just as tasty.
Tony chopped the mushrooms and onions while I heated the broth (when you and your family or friends can work together and view it as quality time the process can be quite enjoyable!) and 45 minutes later we had an amazing meal. We steamed some organic chard as a side to bump up the nutrient value... high in vitamins K, A, C, and magnesium. This recipe was adapted from epicurious.com
- 9 1/2 tablespoons butter, divided (or vegan butter if dairy free)
- 1 large bowl of mushroom (we used king oyster and crimini, you can use any combo including shiitake, enoki, oyster...) large mushrooms sliced, small mushrooms halved or quartered
- 7 cups (about) low-salt vegetable (or chicken) broth
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely chopped leek (white and pale green parts only) : we used a white onion
- 1 1/4 cups arborio rice (8 to 9 ounces)
- 1/4 cup dry white wine
- 1/4 cup dry white vermouth (if you don't have vermouth, use white wine instead)
- 1/4 cup grated Parmesan cheese plus additional for serving (optional if going vegan)
1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
2. Bring 7 cups broth to simmer in medium saucepan; keep warm.
3. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek (or onion), sprinkle with salt, and sauté until tender, 4 to 5 minutes.
4. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
5. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm broth; stir until almost all broth is absorbed, about 1 minute.
6. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms.
7. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
8. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.