Mushroom risotto is a fantastic dish that comes together quick enough to make it for a weeknight meal, but impressive enough to enjoy with your weekend guests!
For those of you who feel intimidated by the word “risotto” and think it is something only to be ordered at a restaurant, give this recipe a try. It only takes 40 minutes!
Riso is rice in Italian, and risotto is a dish made with a dedicated type of rice. Carnaroli rice is the best choice, and the second best option is Arborio rice. These types of rice are high in starch and make the best, creamy risotto. You can find both of them at the Artcaffé Market!
Ingredients:
One large onion, diced
4 tbsp extra virgin olive oil
1 cup (200 g) Carnaroli rice (Arborio is also good)
1/2 cup (120 ml) white wine
3 cups (700 ml) hot water (approximately, may need less or more) plus 1 cube Porcini bouillon (or vegetable flavor) mixed in (or vegetable stock)
1 cup (20 g) dried Porcini mushrooms (or you can use an 8 oz pkg (225 g) of white or crimini mushrooms)
1 tsp chopped fresh parsley
1/2 cup (56 g) grated Parmesan cheese
2 tbsp good quality butter
Sea salt to taste
Freshly ground black pepper to taste
For an extra kick of richness and flavour…
*3 Italian sausages (about 340g) removed from casings
Directions:
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Add 3 tablespoons of Extra Virgin Olive Oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until the onion is translucent, but don’t let it brown. In another small pan, sauté the fresh mushrooms in some oil, and once cooked, set aside.
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Push the onion to one side of the pan, and add sausages – make sure the casings have been removed! Stir the onions, then start breaking the sausage into smaller pieces.
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Once the sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from the pan and set aside with the soaked porcini mushrooms or the fresh sautéed mushrooms.
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Cook the risotto! In the same pan, add 1 tablespoon of olive oil, (heat should still be medium high), then add the rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
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Add wine and stir constantly until it evaporates. (Pour a glass for yourself and enjoy as you cook! You deserve it!)
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Start adding about 1/2 cup (113 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn’t stick and until it is absorbed.
- Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the liquid.
- Add the onion, sausage and mushroom to the risotto.
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Once all the liquid has been added, return the other ingredients to the pan.
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Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto.
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At this point, the rice should be ready. Remove from heat and add the butter. This is the “mantecazione” of the risotto, which essentially is the final step to make the risotto creamy.
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Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed.
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Serve hot and in a bowl. Garnish with parsley for the final touch…delizioso!
