Author Notes: Brown butter mushrooms, lots of fresh marjoram, shallots, brown rice and goat cheese make for a fabulously hearty and fairly healthy dinner. Yum! - em-i-lis
Serves 2 as a main dish, 4-6 as a starter or side
- 5-6 cups mushroom and/or chicken broth (I used 4 c mushroom and 1 c chicken)
- 3 tablespoons butter, divided
- 5 ounces mushrooms (preferably a blend of type), washed and coarsely chopped
- 2 tablespoons + 1 tsp extra-virgin olive oil, divided
- 1/3 cup shallots, finely chopped
- 1 tablespoon fresh marjoram, chopped (plus more for garnish if you like)
- 2 teaspoons fresh mint, chopped
- 1½ cup long grain brown jasmine rice
- 1/4 teaspoon salt
- 1/2 cup good quality dry white wine
- 1¼ ounce young goat cheese
- Pour the broth in a saucepan, cover and set over medium-high heat. Bring to a solid simmer and keep it that way. In a 10″ skillet, put 2 T of butter. Melt and then brown it. When brown, put a third or so of your mushrooms. Don’t crowd them; in fact, don’t let them touch. When they’re golden and just cooked through, about 2-3 minutes (flip during that time), remove them with tongs or a slotted spoon to a plate. Repeat with the remaining mushrooms (you shouldn't need to add more butter). When the mushrooms are done, set them aside.
- In the same skillet (don’t wipe it out), pour 2 T of olive oil. Because the skillet is already warm, it should heat up quickly. Add the shallots, marjoram and mint, stir to combine, and remove the skillet from heat. Set aside.
- In a 4 quart saucepan, add the remaining 1 T of butter and 1 tsp of olive oil. Heat over medium-high until the butter is melted. Add the rice and stir to combine. Cook 2-3 minutes, until the rice is nice and toasty. Add the salt and white wine and stir.
- When the wine looks to be almost totally gone, add the broth, ½ c at a time, stirring fairly continuously and adding the next ½ c only when there looks to be just a tiny bit of liquid remaining in the rice. After you’ve added 2 c of broth, stir in the shallot-herb mixture. Continue adding the broth. When you have added 4½ cups of broth, stir in 2/3 of your browned mushrooms, reserving the remaining third for garnishing the finished risotto. After you've added 5 cups of broth total, check the doneness of the rice. If it’s still too al dente for you, add another ½ c of broth and then check again.
- When it’s done to your liking, stir in the goat cheese until it’s well-incorporated. Spoon risotto into bowls, and top with remaining mushrooms and a sprig of marjoram if you want. Serve immediately.