Wild Mushroom Risotto

Two months ago I attempted my first ever risotto- and it was so good; it inspired me to attempt risottos of all kinds. I decided to start with a wild mushroom risotto, just because I love mushrooms so much! I’m not sure why– but I think it’s because i’m a girl! (In my family, my husband, my Dad and all three of my brothers hate mushrooms, but my mum, my three sisters and I all love them!) I’d like to know if that’s a pattern in your families too!

I went online and searched through some really good recipes, but I defaulted to my fave. chef from the food network (ha! Yes, another favourite!) Because everything I have made of his in the past has been amazing, and his wild mushroom risotto was definitely no exception! We had a couple of friends come to dinner last night with their brother and they all loved it- even my husband who hates mushrooms ate it up, so that’s a good sign!

Here’s the original recipe and here is my adaptation of it:

Ingredients:
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello, crimini and shiitake mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil (this can be substituted for olive oil or any really good oil).
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Directions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms
add the herbs and butter and saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
Drizzle in truffle oil/olive oil and saute 1 minute. Add more seasoning if needed, then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted.
Transfer to a platter and top with a drizzle of truffle oil and chopped parsley to serve.
This was really delicious! It’s not only the first time I have ever attempted to cook a wild mushroom risotto–but it’s actually the first time I have ever tried a mushroom risotto, so I didn’t really know what to expect, but I think it turned out great! The mushrooms were sauteed perfectly (to the point where I snaked on way too many while I was cooking it) and the risotto was SO creamy! (My dinner guests asked me what I put in it to make it so creamy!) Then again, they also said that eating mushrooms before bed gives you crazy dreams, so now i’m not sure whether I trust their reviews! ;-)

Anyway, HAPPY NEW YEAR’S EVERYONE! Tomorrow i’m going to post my English new year’s day dinner & classic trifle dessert, so watch this space, and “dance dance like it’s the last last night of your life” I had to quote that with 2012 coming and all! Have fun!!

Love, sarah