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Serves
2 -3 generous portions
Author Notes
Last weekend, a freezing morning inspired me to attempt risotto. River Valley Kitchens has a stand at my local farmer's market with an incredible selection of fresh & dry mushrooms, among others. I asked the 'risotto expert' and she recommended oyster mushrooms & dry porcinis. I got the basic gist from various recipes, then created mine to be vegetarian & mushroom focused. jump here to read the full story: feastoffashions.blogspot.com —rachel waters
Ingredients
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1 bunch
fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total
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1.25 tablespoons
dried porcini mushrooms ground up in food processor
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1/2 cup
thawed or fresh peas
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1 cup
carnaroli rice (or arborio)
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1/4 cup
shallot, diced
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2-3
cloves garlic, diced
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1/2 cup
dry white wine (I used a sav blanc)
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3/4 cup
freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping
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4 1/2 tablespoons
butter
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1 tablespoon
olive oil
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1 teaspoon
salt
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6 - 7 cups
vegetable stock
Directions
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Heat skillet over med-high and add 1 1/2 tbsp butter; saute fresh mushrooms, garlic and one tsp salt until slightly browned. Set aside.
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Bring stock to a simmer in a large pot; while this is happening, heat separate skillet over med-high, add 2 tbsp butter, olive oil, shallots & dried mushroom powder. Saute 2 - 3 min then add rice and stir frequently, about 2 minutes to crisp rice.
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Add white wine and stir until evaporated, around 2 minutes. Add 1/2 cup broth time, allowing rice to absorb completely before adding next cup. Stir constantly so that rice does not burn. Continue this process, until 5 cups have been absorbed completely.
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Add 1/2 cup broth, mushrooms, peas, parmegiano-reggiano cheese, and final tablespoon of butter. Then add last 1/2 cup broth & season with salt & pepper to taste. You may need more or less broth at this point, depending on consistency. Risotto should be creamy & thick (all in all, this process took around 35 - 40 minutes). Serve immediately, finishing with a generous sprinkle of cheese on top.
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***Risotto is time-consuming & can be tempermental...best to accept that it will probably be different each time & go with the flow (when in doubt, it's impossible to go wrong with extra cheese & butter). That's why I recommend opening that bottle of wine upon completion!
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