This is a big moment here. I, Thomas Scott Engstrom, think that I am slowly learning to like mushrooms. I know, I know, hold the phones! This is serious. Never in a million years did I think I would ever find myself enjoying the slimy texture and earthy tastes of mushrooms. Now if I am being completely upfront, I still wouldn't say that they are my favorite. However, I don't mind them as much as I used to.
Risotto has always been a favorite of mine, especially around this time of the year. Wherever I go, whether it be a restaurant or a friends house, I feel as though the first type of risotto I hear about is mushroom. Is it really that special? After trying it out this past weekend, and finding myself enjoying it, I can can that yes, mushroom risotto is delicious.
Don't let the rumors about the difficulty level of this recipe get to you. Honestly, pour yourself a glass of wine and make sure that you remind yourself to be patient. The process is time consuming and not a quick prep. However, after all is said and done, it is worth it.
What are some other types of risotto that you love? Leave suggestions in the comments below - I would love to try them!
| Baby Bella + Shiitake Mushroom Risotto |
Serves 4 to 6
2 tablespoons unsalted butter
1 large shallot, finely diced
4 cups chicken stock
1 large garlic clove, minced
1 cup Arborio rice
1/2 cup dry white wine (I used sauvignon blanc)
6 fresh baby bella mushrooms, cleaned, stemmed, and quartered
6 fresh shiitake mushrooms, cleaned stemmed, and sliced
salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
zest of 2 lemons
1/2 cup of fresh parsley, roughly chopped
- In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the shallot to the pan and let it sweat.
- In another small saucepan over medium-high heat, warm your chicken stock.
- Once the shallot has become translucent, after about 5 minutes, add your garlic and sweat for another minute. Then add your rice to the shallot-garlic mixture and stir until everything is coated with butter.
- Now add the wine and stir constantly until it is absorbed. Ladle in the hot stock, 1 cup at a time, stirring after each addition. When the stock is nearly evaporated, add more.
- When you are about halfway through the stock, add the mushrooms.
- Continue adding stock and stirring until your rice is tender and looks "plump," about 15 minutes total.
- Taste for doneness and season with salt and pepper. Remove the pan from the heat.
- Stir in the remaining tablespoon of butter, then the Parmesan.
- Allow your risotto to rest for 2-3 minutes at the back of your stovetop, covered.
- Add the lemon zest and parsley. Check for seasoning and add more salt and pepper if desired. Serve!