Saturday, January 9, 2010

Creamy Delicious Risotto- Mushroom Delight


You don't realize how out of shape you are until the day comes when you are standing in front of a mixture of rice, feet planted on your cold ceramic floor, wooden spoon in one hand mixing for fifteen minutes and you have to switch hands four to five times. But my Mushroom Risotto is so worth the pain. It is another vegetarian dish, but this dish is so hearty and flavorful. Mushrooms have such an amazingly firm texture, making it easy to replace meat with mushrooms. Well, it's no filet Mignon, but when you have a starch-filled main course and add the texture of mushrooms, you will fill up and won't miss the meat at all.

Mushroom Risotto
Serving Size: 4-6 Main Dishes

What You'll Need:
24 Oz. Mushrooms (2- 10 oz. Packages of whole mushrooms & 1- 4 oz package of Specialty Blend Mushrooms including Shitake, Oyster & Baby Portobello)
1 onion (medium size- I used a 6 oz onion)
1 shallot
3 tbsp. Extra virgin olive oil
46 ounces chicken broth
1 pound Arborio Rice
1/3 cup Parmesan cheese
¼ tsp salt
¼ tsp black pepper

Rinse mushrooms under cold water in a colander for 30 seconds- shaking colander to coat mushrooms
Do not remove stems
Slice mushrooms 1/4” thick
Dice onion
Heat large saute pan for 30 seconds over medium heat
Add 2 tbsp. extra virgin olive oil and swirl around pan for 3 seconds
Heat over medium heat for 30 seconds
Add onion and swirl around pan for 3 minutes with a wooden spoon
Add mushrooms and mix around pan to incorporate
Cook for 7 minutes over medium flame
Remove mixture and drain liquid in colander
Add chicken stock to medium pot and bring to a boil- after brought to a boil, shut off flame
Finely chop 1 shallot
Heat pan for thirty seconds over medium heat
Add 1 tbsp. Olive oil to pan and swirl around pan
Heat for 30 seconds over medium flame
Add shallot and stir around in pan for 20 seconds
Add 1 pound Arborio rice to pan and mix around in pan for 2 minutes
Add 23 ounces of Liquid to pan, constantly stirring over high heat
Bring to a boil
Add ½ cup Liquid to pan, stirring constantly
Continually add liquid ½ cup at a time, mixing in between until all the liquid has been added
Lower to medium-high flame after all chicken broth has been added
*Stir constantly for 15 minutes, making sure the sides and bottom of pan are being moved around with spoon
After 15 minutes, stock will be absorbed
Immediately add mixture to large bowl
Add 4 tbsp unsalted butter in 1 tbsp pieces
Mix around in bowl for 30 seconds
Add 1/3 cup Parmesan cheese, ¼ tsp salt and ¼ tsp black pepper
Mix around in bowl for 30 seconds
Add mushrooms to mixture and mix for 30 seconds

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