Thursday, August 2, 2012

mushroom risotto

Ahh Risotto... The ever scary, don't think about attempting it, super difficult- RISOTTO...  The only reason as to why the stigma of risotto is so ingrained in my brain is because of Chef Gordon Ramsey's show: Hell's Kitchen.  "You can't make a @#*$% Risotto?? You Donkey!"

I stumbled across a recipe on allrecipes.com  with 1,149 reviews and 5 stars.. WHOA this must be A-mazing! Thank you Myleen for this Gourmet Mushroom Risotto recipe!!  So I scan the ingredients- simple -and I have most of them in my kitchen already... White wine- YUM; that's an added plus because I can drink it!!

...Nervous... Still... I read the reviews of the first 30 people just to see if they have tips or tricks and I pick up a few!  I also saw a video explaining how to make it, which greatly helped me visualize my success (haha).
And a success it was!!  Level of difficulty: intermediate in my opinion.  It's just high maintenance during cooking, you honestly can't walk away from the stove for 20 minutes with continuous stirring.  But bakers know that 20 minutes of constant stirring is easy-peasy... it's the cooks that complain about that!!

I followed the ingredients and instructions to the "T" with the addition garlic.  See my helpful tips below as well!


Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
3 garlic cloves, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions
  • In a saucepan, warm the broth over low heat.
  • Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.
Cody's Tips
  • I thinly sliced my mushrooms for a dainty, accent the rice texture kinda-deal.  (I love mushrooms so I added all of it!)
  • Make sure the heat for your RICE is medium low or your cooking time will double!!
  • Make sure your chicken broth is simmering/boiling when adding it to the rice or your cooking time will double!
  • You know the rice is done when it's soft on the outside and al dente in the center
  • Every risotto is different, you may need more/less liquid: wine/broth each time you make it
  • The reason for the constant stirring is because you don't want the rice to get stuck on the bottom of the pan AND you want the broth evenly distributed in the rice
  • It tastes just as great the next day!!

It's a hard dish because you can't taste it in between steps to know you're on the right track... You have to wait until you're DONE before you can actually taste it!  TRUST ME, it is SO worth it!!  It was rich, but not a two-bite and you're done, rich.  It was fulfilling, but not "oh I over-ate and my stomach is going to burst" filling.   To be very honest (and I hate to toot my own horn) but it was seriously restaurant quality good!!

This is definitely a dish I'm making when we have company.  And there are so many variations, asparagus and sun dried tomatoes.. chicken and mushrooms... scallops and truffle oil... NOM NOM!!

The stigma has gone away and trust me when I say, it's risotto night at least every other week!!

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