Mushroom Risotto Recipe

Whenever I watch Hell’s Kitchen and see Gordon Ramsey screaming at contestants for ruining the risotto I always raise an eyebrow. Making a good risotto is not that hard if you focus {maybe that is their issue?}.

There are recipes I find that sound great and we end up changing them to our taste and very rarely do we find a recipe that we leave as is. This risotto recipe that I found a few years ago on Epicurious is perfect. {But I did change a few things – no major overhaul.}

We have a five-gallon bucket of arborio rice in our pantry as I buy it bulk at my local grocery store. Yes… we use a lot of it in our cooking.

First, let’s start working on the mushroom and onions.

I like to use a mixture of mushrooms and this time I am using portobello, white button, and shitake mushrooms. The flavor really doesn’t change but I can normally score a great deal on the portobellos and whites at my grocery store.

I love the smell of onions baking with the mushrooms in the oven – yum! While roasting the veggies for the risotto I will also toss in a few heads of garlic to roast too!

Living in Las Vegas offers me the opportunity for ALMOST year-round gardening. A few sprigs of thyme chopped up to sprinkle and mix with my onions and mushrooms.

While the mushrooms and onions are roasting you can start working on the leeks. {Click here to learn how to prepare leeks.} When you prepare the leeks while the roasting is happening they will almost end at the same time.

Now comes the fun part… the risotto. The only word of advice I can give is to make sure you have enough of the broth ready as each time I make this dish it seems that it absorbs at a different rate. Since black truffles are hard to find, I add a splash of black truffle oil.

Mushroom Risotto Recipe

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Ingredients

Mushrooms:

• 1 pound mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
• 1 large onion, halved, thinly sliced lengthwise
• 1/4 cup (1/2 stick) butter, melted
• 1 tablespoon white truffle oil
• 1 teaspoon minced fresh thyme leaves

Leeks:

• 1 - 2 leeks (white & pale green parts), halved, thinly sliced crosswise (3 cups)
• 3/4 cup whipping cream

Risotto:

• 1/4 cup (1/2 stick) butter
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5+ cups hot chicken broth
• 1/2 cup grated Parmesan cheese
• 2 teaspoons shaved or chopped black truffle

Instructions

1. Melt 2 tablespoons butter in heavy large saucepan over medium heat.
2. Add onion and cook until beginning to soften, about 5 minutes.
3. Add rice; stir 1 minute.
4. Add wine and stir until almost all liquid is absorbed, about 1 minute.
5. Add 1 cup hot broth.
6. Simmer until broth is almost absorbed, stirring often, about 4 minutes.
7. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer.
8. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle.
9. Transfer to large bowl, sprinkle with parsley, and serve.

Notes

Inspired by: Read More http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz2lieH6UwI