Mushroom Risotto

"I like to cook with wine. Sometimes I even put it in the food."

New Year's Eve I was treated to an absolutely delicious risotto at a friend's house. It was creamy, rich, and flavorful, something I would never be able to recreate given my tendency toward baked items not entrees. However, tonight I decided I would attempt the impossible. It seems as though the mid-winter blahs have taken over some time during the past week. Sunny days with bone-chilling winds and a cold/flu being passed around all my co-workers have left me completely drained. Nothing better to give me the energy to get out of this then risotto and a glass of wine.

Mushroom Risotto

• 1 1/2 cup Arborio Rice
  
• 1 tbsp butter
  
• 1/2 onion, diced
  
• 8 oz sliced mushrooms
  
• 1/2 cup dry white wine
  
• 4 cups heated stock
  
• parmesan
  
• 1/8 cup cream

In a medium sized heavy bottom frying pan, saute onion and mushrooms until tender. Add the rice and stir until well coated and translucent.

Add wine and cook until evaporated. Stir in one cup of stock and simmer until absorbed, stirring occasionally. Continue to add stock, little by little, until rice is tender. Stir in cream and cheese, let rest 2 minutes before serving. Enjoy!



Below is a second recipe for Risotto courtesy of my Dad. The benefit of this recipe is you can make a base risotto to freeze and then use later however you please.

Base Risotto by Neil
(courtesy of the Daily Mail January 20, 2007)
Serves 4-6

• 1.5 liters or 2 ¾ pints chicken or vegetable stock
  
• 2 shallots, peeled and chopped
  
• 2 tablespoons olive oil
  
• 15 grams or ½ oz unsalted butter
  
• 400 grams or 14oz good risotto rice (Italian risotto rice – Arborio, Carnaroli or Vialone Nano)

In a saucepan, heat the stock until it is simmering steadily. In a large frying pan, sauté the shallots in the oil and butter until soft. Add the rice and stir for a few minutes, until all the grains are warmed through.

Add the hot stock, one cup at a time, allowing the rice to soak up all the liquid before you add another cupful. Continue adding the stock until the rice is cooked but not mushy.

You can serve it as a simple risotto – add 25 grams grated Parmesan cheese and 15grams unsalted butter, and season to taste with freshly ground black pepper – or divide it into portions as it is and freeze.