December Recipe: Mushroom Risotto

December Recipe: Mushroom Risotto


 Mushroom Risotto
On a cold winter night after holiday shopping and preparation, there is nothing like a little comfort food. This delicious risotto recipe is easy to do. Try it with this month's Cotes du Roble Blanc or the Cline Pinot Noir.

1/4 cup Extra-Virgin Olive Oil
1 medium onion, cut into 1/4- inch dice
2 cups Arborio rice
1/2- oz dried porcini broken into pieces with your hands
1/2 cup white wine
3-1/2 cup chicken stock, hot
1/2 pound fresh portabellas cleaned and thinly sliced
4 Tbsp (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the dried porcini.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced portabellas. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

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