just keep stirring

mushroom risotto on twothirtyate.com

I’ve rarely made risotto because it seems so time consuming. What a mistake! Risotto doesn’t take nearly as long as I see to think it does and the payoff is totally worth it. In just a little over 30 minutes you’ll have a big bowl of piping hot Italian comfort food.

all set up


There’s always the discussion of the stirring- do you HAVE to stir constantly? Some say no, some says it makes for a creamier risotto if you stir. I stir most of the time but I’m not afraid to walk away from it for a minute here and there. You don’t have to be vigorous about your stirring, just make sure that nothing sticks to the bottom of the pan and that there’s movement in the pan.

sauteed mixed mushrooms

This particular risotto is made with a mix of mushrooms for added interest and flavor. To can use whatever you’d like or just one type. I used crimini and oyster mushrooms. For my broth I use a mix of vegetable broth and porcini broth (Knorr makes a bouillon that I couldn’t resist buying when I found it) to mix it up and to add depth of flavor. No mater what you use, you’ll be happy you made it. And the stirring isn’t that bad. Trust.

mushroom risotto on twothirtyate.com

mushroom risotto
makes 6 servings

printer-friendly version

6 cups vegetable broth
2 tablespoons butter
1 pound mixed mushrooms
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
3 tablespoons parsley, chopped
1/2 teaspoon salt
black pepper to taste

Heat the broth over medium-low heat and bring to a simmer, turn heat down to keep broth warm. Meanwhile, melt the butter in a large saute pan over medium heat. Add the mushrooms and saute until they’ve softened and released some of their liquid. Set the mushrooms aside and add the olive oil, shallots, and garlic. Cook until the shallots have softened, making sure that the garlic doesn’t burn. Add the rice to the pan and saute for a minute until it’s coated in the oil. Add the white wine and continue stirring until it’s been absorbed by the rice. Add 1 cup of the broth and continue stirring until it’s been absorbed. Continue adding broth by 1/2 cup at a time after it’s absorbed into the rice. Stir continuously, making sure that nothing sticks to the bottom of the pan. When the rice is tender and the broth has all been used, stir in the mushrooms, parmesan, parsley, salt, and pepper. Serve immediately.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in cheese, dinner, meatless monday, rice/grain, vegetarian and tagged , , , , , . Bookmark the permalink.

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