Happy July everyone. I know, I’m a day behind but it’s really not my fault. I had a fun “weekend recap” post planned for last night but it turns out my Lightroom must have suffered a sunstroke because it just would not want to work. It’s back to its old functioning yet slow self today, however the internet is in a very critical state this evening so let’s see how long it takes to get this post published!
I hope you all had a great weekend. I know a lot of you will have an extra long 4th of July weekend so I’m sure you’re having a blast! In case you do not belong to the lucky crowd that gets to stuff their bellies with BBQ food I have a delicious recipe for you today. It’s actually quite similar to this recipe, just a little better if I may say so
I made this Mushroom Risotto last week for my family and everyone loved it. I’ll say it right away, risotto is a very simple dish to prepare. Make it for a dinner party or a fancy lunch and I’m sure your guests will be impressed. I just happen to love mushrooms in my risotto but feel free to substitute with whatever you fancy!
Let’s dig in, shall we?
Whenever I make mushroom risotto I like to use a dried mushroom mix that I soak for 10-15 minutes. So the first step will be to soak the mushrooms in cold water. No picture because it’s pretty self-explanatory plus, I forgot to take one! Keep some of the soaking water. You might want to use it later on!
Next up are the onions. I tend to use red onions because I feel they make my eyes less teary but that’s just me. Mince the onions as finely as possible. After almost chopping off half my thumb with the knife this was the best I could and wanted to do.
Once you’ve done that melt the butter in a large pot . . .
. . . and caramelize the onion.
Add the aborio rice and stir for 1-2 minutes.
Now comes the fun part: the wine! Be sure to stir the rice whilst pouring in the wine, wait for it to almost fully reduce and then . . .
. . . add the broth to cover the rice. There’s a couple of crucial things to remember when making risotto. 1) Always make sure that the rice is covered with a liquid. 2) Stirring makes the risotto super creamy!!!
Instead of using only vegetable broth I used some of the water that I soaked the mushrooms in which gave the risotto a punch on mushroom flavor. I can really recommend mixing some of it with the vegetable broth!
Whilst the rice is simmering away, grate some Parmesan. Yummy!
Stir, stir, stir!!!
If you want really creamy risotto add a tablespoon of butter right before serving. I’m usually not the biggest fan of butter but when it comes to risotto the more butter you add, the creamier it will be – of course only up to a certain extend. Don’t throw in 2 sticks of butter. It will do the risotto no favors!
Serve with a sprinkle of freshly grated Parmesan . . .
And since you’ve already opened that bottle of white wine you might as well have a glass with your risotto!
And here’s the full recipe:
- 100g dried mushrooms
- 300-400ml water
- 4-5 tbsp. butter
- 2 small red onion, minced
- 500g aborio rice
- 200ml white wine
- 1.5 – 2 litres vegetable broth (or water used for soaking mushrooms)
- 130g parmesan, freshly grated
- salt and pepper
- Soak the mushrooms in a large bowl of water for about 10-15 min. Remove the mushrooms from the bowl, but keep the water.
- Heat up 2-3 tbsp. butter (or olive oil) in a large pot. Add the minced onion and stir until caramelized. Then add the rice and stir for a couple of minutes. Add the white wine and quickly stir until almost fully reduced.
- Turn down the heat to medium-high.
- Now either add vegetable broth or the water you have leftover from soaking the mushrooms until the rice is covered with liquid. Stir every minute or so to ensure a very creamy consistency.
- Note: the rice should always be covered with liquid and the more you stir the creamier the risotto will be.
- For a intense mushroom taste add about 500-600ml of the mushroom broth and the rest of the liquid used should be the vegetable broth.
- When the rice is about half-cooked add the soaked mushrooms, add more liquid and let everything cook together for the last 15-20 minutes.
- When the rice is fully cooked add 110g of the grated Parmesan and stir. Season with salt and pepper.
- Before serving ensure that the risotto is creamy. If not, add some more vegetable broth and stir for a minute or two.
- For a creamy finish, stir in another tbsp. of butter at the very end!
- Serve immediately and add a sprinkle of freshly grated Parmesan just before serving.