Portabella Mushroom Risotto

Posted on February 17, 2008. Filed under: italian, maindish, rice, vegetable |

I’ve been carless since the end of December, which hasn’t actually been as bad as I thought (though I often have moaned that I miss my car, especially when its cold and windy and I can’t find a taxi to save my life, or I’m running late for an appointment at the gym, a mile walk away).  The worst part, without a doubt, has been grocery shopping.  I started ordering them online, which takes care of most of my food needs, but I can’t order from Trader Joe’s online, so I’ve been going into withdrawal for certain items, particularly their kalamata olive hummus and the freezer section naan and boxes of microwaveable Indian food.

And their mushroom risotto, which was delicious and generally done in under ten minutes.

Tonight I made it from scratch, which needless to say took considerably longer than ten minutes and I had to add a little bit more than a tablespoon of water to the pan.  The recipe was a mash-up of Jamie Oliver’s wild mushroom risotto from Cook With Jamie, his latest cookbook, the recipe on the back of the canister of arborio, and some modifications in the mushrooms (due to the fact that I can’t order “wild” mushrooms online).  The end result was this, which was creamy and pretty damn good, if I do say so myself.

1 C arborio rice

3 C chicken broth

1/2 onion, chopped

2 celery stalks, chopped

1 C sliced portabella mushrooms

1 t fresh thyme

1/2 cup white wine

1/2 C shredded parmesan cheese

2 T extra virgin olive oil

1 T butter

Bring broth to a simmer in a saucepan.  Meanwhile, heat olive oil and butter in a large pot.  When melted and foamy, add chopped  onion, celery, mushrooms and thyme.  Cook until softened, then add rice.  Stir to coat, and then add wine. Stir until all the liquid is absorbed and the alcohol has cooked off.

Add ladleful of broth to rice pot, stirring constantly until absorbed.  Repeat this until all of the broth has been added, and the rice is fully cooked.  Add the parmesan  and stir to combine.

The worst part about risotto is the constant stirring, but its definitely worth it.  For the wine, definitely use a white that you like; unlike some recipes that call for wine, you can really taste it here.  I used sauvignon blanc, one of my favorites, and was really happy with the flavor.


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