Make Ahead

Blueberry-Mushroom Risotto

by:
June 10, 2013
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Blueberry-Mushroom Risotto
  • Serves 4
Author Notes

A delicious, although somewhat uncommon, pairing of blueberries and mushrooms in a creamy risotto. Step-by-step photos available at: http://www.icancookthat.org/2013/06/blueberry-mushroom-risotto.html —I Can Cook That

What You'll Need
Ingredients
  • 3 tablespoons olive oil, divded
  • 1/2 cup shallots, sliced
  • 3 slider mushrooms (or 2 large portobello mushrooms), sliced
  • 1/4 cup assorted dried mushrooms, optional
  • 1 teaspoon salt, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried sage
  • 4 cups beef stock
  • 1 teaspoon fresh thyme
  • 1 salt and pepper, to taste
Directions
  1. To rehydrate the dried mushrooms, add the mushrooms to a small bowl and fill with 8 oz hot water. Allow to sit for 15-20 minutes.
  2. Slice your fresh mushrooms, mince the garlic, and thinly slice your shallots.
  3. Heat a small saute pan over medium heat and add 1 tablespoon olive oil. Add the shallots and ¼ teaspoon salt and cook for 4 minutes, or until they soften. Lower the heat to low and cook until they brown slightly, about 10 minutes. Remove from heat and reserve.
  4. Add the beef stock to a small pot over low heat and keep warm.
  5. Using the same pan you used to cook the shallots, heat 1 teaspoon olive oil over medium heat. Add one of the sliced mushrooms and ¼ tsp salt. Cook until the mushrooms release their liquid, about 5 minutes. Remove from heat and repeat with the remaining fresh mushrooms.
  6. Reserve the mushrooms. Remove the rehydrated mushrooms from the water, reserving the water. (You might need this if the rice is still al dente after using all the stock) Add the mushrooms to the saute pan and cook for 2-3 minutes. Remove from heat and add to the rest of the mushrooms.
  7. Add a medium sized pot over medium heat. Add the 1 tablespoon olive oil to the pot. Add the garlic and ¼ tsp dried sage and mix to combine. Cook for 1 minute.
  8. Add 1 cup arborio rice and stir to combine. Cook for 1 minute or until the rice becomes translucent.
  9. Add the white wine and cook, stirring occasionally, until the liquid is mostly absorbed. Season with salt and pepper (be frugal with the salt, you’ll get some salt from the Parmesan and from the mushrooms.)
  10. Add ½ cup of the warmed beef stock at a time to the rice, stirring frequently. Continue to add the beef stock after the previous ½ cup has been mostly absorbed.
  11. When all the beef stock has been used, taste the rice to make sure it is cooked. If it is still kind of al dente, use the water from the dried mushrooms. When all of the water is absorbed, stir in the Parmesan cheese. Stir in the mushrooms and shallots.
  12. Carefully stir in the blueberries and thyme, and serve.
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