The same copy of Everyday Food with yesterday’s salmon recipe also had this recipe for Mushroom Risotto. I LOVE risotto! So creamy and yummy with just the perfect amount of texture. Mmmmm! Risotto has a reputation for being difficult. There IS a lot of stirring involved, but really–you don’t have to stir it constantly. Really. I had time to get ingredients together for the salmon’s sauce, measure them out, and photograph them in between rounds of stirring. I was also able to chop the herbs for this recipe after I started risotto-ing.
The idea for the entire meal came from perusing the magazine and for me, were reminiscent of spring. If you like risotto and have a wee bit of patience, you CAN make this risotto. And once you do, you’ll have the technique to make all sorts of fancy risottos! (Or is it risottoes?) Gather up these ingredients:
- 6 cups low sodium chicken broth
- 1/4 cup butter, divided (1/2 a stick or 4 TBSP)
- 1 large shallot, diced (These shallots are from last year’s garden and are on the small side. I decided 3 small=1large.)
- 1/2 pound cremini or button mushrooms, cleaned and quartered
- coarse salt and pepper
- 1 cup Arborio rice (Regular rice will NOT work. The plump, roundish grains of arborio rice contain the startch you need to make the creamy sauce.)
- 1/2 cup dry white wine (I used a Reeder Mesa Riesling.)
- 2 TBSP grated parmesan
- 3 TBSP chopped mixed fresh herbs (I had chives and parsley. The recipe also suggested marjoram.)
In a medium saucepan, bring broth to a simmer, reduce heat and keep warm.
In a 10 inch heavy bottomed skillet or pot, heat 2 TBSP butter over medium high heat. Add shallot and mushrooms, season with salt and pepper. Cook until beginning to soften, 4 minutes.
Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
Add wine and stir until evaporated, about 2 minutes.
With a ladle, add about 1 cup of broth to skillet. (My ladle holds almost 1/2 cup, so I used 2 ladle-fulls.) Cook, stirring constantly (it’s ok to take a quick break) until broth is absorbed, 4 minutes. (The stirring is important to help the rice release its starch to create the creamy sauce–so don’t just let it go on its own.)
Repeat, gradually adding broth by the cupful and stirring constantly until rice is tender but still al dente and sauce is creamy. (20-25 minutes) You may not need all the broth. (I used all but 1/3 cup of mine.)
Remove skillet from heat and stir in 2 TBSP butter, parmesan and herbs.
(Not sure why the flash fired for the herbs. This really is all the same batch of risotto, even though the flash made the color weird in that last picture. Could have something to do with my “high quality” cell phone camera!)
Season to taste with salt and pepper and serve!
There ya go! An impressive and yummy side dish! The flavor was perfect with the salmon and asparagus and was enhanced by serving the same wine I used in the risotto. Mr16, who doesn’t much care for rice, had seconds! (And then I hid the leftovers for my lunch the next day!)