Risotto is such a rich dish with such nice flavors that even if it doesn’t come out quite right it’s still edible. This has worked in my favor as I practiced making the dish. I’m finally happy with the way it is coming out. I used the mushrooms I picked up at the People’s Farmer’s Market, four different types – white, black, and brown whose names I don’t know, and chanterelle. This version is inspired by the basic recipe in Joy of Cooking.

Chop one small onion. Chop half a cup to a cup of mushrooms, whatever kind you can get. Grate 1/2 cup parmesan cheese. Warm up to 4 cups chicken stock in a pan on the stove.

Saute mushrooms in butter.

In a dutch oven or large pot, saute onions in butter until they are translucent. Add 1 cup arborio rice and stir for a few minutes. Add a cup or so of the stock and set timer for 20 minutes (this is a trick Emeril Lagasse uses). Keep adding the stock as the rice takes it up. At about 10 minutes add in the mushrooms and salt to taste. Continue to stir the rice. When the timer goes off the rice should still be a little firm. Take off the heat and add the parmesan.

It’s so good!

Mushroom risotto

Mushroom risotto

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