Parmesan Mushroom Risotto

Parmesan Mushroom Risotto

Yes, another pain in the arse, take your sweet time recipe, but it is totally worth it. Since I don't like greenie veggies in my risotto, this is my alternative to Mel's. I like to use a ton of different kinds of mushrooms, and it is really to taste. It takes awhile, so this is a dish to prepare if you are trying to impress someone or you like to calm down you nerves with cooking (eh hem, me). What I love most about risotto is how fascinating it is that such a small little granule can absorb so much liquid. It fills with flavor and becomes creamy and melts in your mouth from something so simplistic. Quite a romantic dish.


Ingredients:
1/2 lb of wild mushrooms (shiitaki, cremini, or whatever you fancy/can afford), dried. You can find these on the side of the fresh veggies side. Make sure you get the dried out kind b/c the broth left over works amazingly well
1/2-1 lb. fresh mushrooms, chopped
1 leek (optional)
1 sweet, white onion
1 Tblsp. minced garlic, or 3 cloves
2 Tblsp. butter (optional)
2 Tblsp. olive oil
1C chicken or veggie broth
1C white wine or sherry wine, whatever is available
1C arborio (aka risotto) rice
1-1/2C grated, fresh Parmesan cheese
1T chopped, fresh basil (for garnish)
*truffle oil, if you happen to have it in the spice rack, but its expensive so don't worry if you don't


Directions:
Reconstitute the dried mushrooms (aka put them in lukewarm 4C water & 1/2C sherry to absorb for about 1-2 hrs or follow directions on the package), then drain. Set aside broth.

Heat oil in largest skillet/saucepan you have. Dice onions and leeks, and sautée until translucent. Add garlic to brown for a min or so. Add reconstituted mushrooms, and fresh mushrooms, until tender. Salt & pepper, to taste. Take out veggies with slotted spoon and set aside, leaving oil and drippings in pan (if it looks a bit dry, add some more oil and let heat).

Bring heat to med-low and melt butter if you so desire but not necessary. Add rice, stirring continuously to keep it from browning, until it turns translucent (about 7-10 mins). Warm the wine on low in a separate pot. Simmer the broth to be used (should be about 4-5C of broth from the mushrooms, but if you don't have enough, substitute chicken or veggie broth) in yet another pot. Your pot count should be 3!

Stir in the set-aside veggies in with the rice in the large saucepan. Stir in 1/2C of the warmed wine until completely absorbed. It must be warmed to keep from "shocking" the rice, or it will begin to flake, taking a bit away from the romanticism, not to metion the taste.

Once absorbed, begin to ladle 1/4C of the broth at a time, stirring occasionally. Once it begins to look all absorbed, ladle in more until you are out of liquid (it should equal about 5C of liquid). This process takes quite awhile with the ladling and stirring and waiting for absorption, so don't feel like you are doing it wrong, it supposed to be a bit creamy, liquid-y, and take awhile. If you still aren't sure, keep tasting the rice grains, it should taste al dente, and not hard.

When most of the broth is absorbed (during the last ladle), add in 1Tblsp. butter if desired, or a few Tblsp. of cream, Parmesan, and salt and pepper to taste. Take off the heat. Add the basil as a garnish on top or mix in.

This would be a good pairing with basic chicken in white wine, or sauteed chicken strips can be mixed in for a more filling meal.

Enjoy!