mushrooms

Mushroom Risotto

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Risotto is such a delicious and comforting dish and also really easy to change it up in easy ways by just adding new ingredients. One of my favorite ways to make it (a little bit due to nostalgia of our first year of marriage when I made this all of the time) is to add in a mix of dried and fresh mushrooms. I whipped this up one weekend after a visit to the farmer’s market in Marylebone and paying a visit to the mushroom stand. I tend to go a little off the cuff when it comes to cooking, so some amounts might not be exact, but just sort of go with it…

Ingredients:

  • 1/2 Cup Arborio rice ( or a handful per person)
  • one small onion diced
  •  olive oil
  • handful of dried mushrooms (I like to use a mixture but any variety will do)
  • handful of fresh mushrooms, cleaned and hand torn (I like to use shitake or porcini)
  • one glass of white wine
  • 1 Litre chicken stock
  • 2 large handfuls of freshly grated parmigiano cheese (try to get the best quality you can as I think this makes a big difference)
  • salt & pepper

Method:

Start out by heating up some water to almost boiling, remove from heat and soak the dried mushrooms in this water and set aside. Heat chicken stock in a sauce pan to keep warm. Meanwhile, heat a couple of glugs of olive oil in a medium sized pan over medium heat and add the onion, cook until translucent (about 4 minutes). Add in fresh mushrooms and arborio rice and cook for a minute or two until the rice becomes a little glossy. Add in white wine to rice and stir until fully absorbed. By this point you can drain the soaking mushrooms but reserve the water and give the mushrooms a little chop or two. I like to alternate adding in a cup of chicken stock or a cup of the reserved mushroom soaking water to the rice, always stirring until fully absorbed. Continue to do this until the rice is at the doneness that you prefer (I like for it to be a little al dente). Remove from heat, add in the drained mushrooms and most of parmigiano and stir. Taste and season with salt and pepper as needed. Serve with a sprinkle of parmigiano on top and enjoy with a glass of wine!

*shot on a Contax 645 with Kodak Portra 400*

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