Wild Mushroom Risotto

Risotto has always been a recipe that I wanted to tackle. I love getting it at restaurants and it always tastes so yummy, but I get intimidated by chefs on tv saying how delicate the process is or how easy it is to under/over cook the risotto. I searched around for different recipes and found Emeril's. It turns out risotto is very easy! The worst part (if you can call it worst) is having to stay by the pot the entire time to stir. But, it makes for interactive cooking and can be fun, especially if you're cooking with someone else! the first time I made this, I added seared scallops on top. This time, I wanted to make it vegetarian (minus the chicken stock I suppose) and even though it was sans meat, it was very filling and satisfying. This is a great dish to entertain with; it makes a lot and looks and tastes impressive.

 

Wild Mushroom Risotto

Serves 4 || Time: 45 minutes 

 

Ingredients:

5-6 cup chicken stock

1 Tbsp butter

2 Tbsp olive oil

1 large or 2 medium shallots, minced

1 clove garlic, minced

12 ounces of assorted mushrooms (I used cremini, shitake, and oyster mushrooms) wiped clean and stems removed, and sliced

2 cups arborio rice

1 tsp fresh thyme, or 1/2 tsp dried thyme, chopped

1 cup dry white wine (I usually am lax on this and will use what I have, but for this it really should be dry)

1/2 tsp salt

1/2 tsp pepper

1/3 cup heavy cream or half and half (more or less depending on how creamy you like it)

1 cup parmesan cheese

1 tsp dried parsley

3-4 ounces prosciutto, thinly sliced for garnish (I skipped this due to 'meatless monday' and it was still delicious)

 

In a medium saucepan, heat chicken stock and mushrooms stems (if you saved them) over medium. Reduce heat to low to keep hot.

 

Meanwhile, in a dutchoven heat olive oil and butter over medium-high heat. Add shalllots and cook under soft, about 3 minutes. Add garlic and cook for another minute. Add mushrooms (do NOT add salt yet) and saute until the liquid evaporates and mushrooms are wilted, about 5-7 minutes. Add rice and cook until the rice is just opaque, stirring constantly, about 1-2 minutes. Stir in thyme leaves and wine and cook until wine is almost all evaporated. Use a wooden spoon to scrape up any brown bits from the pan. 

 

Add 3/4 cup stock, salt and pepper and turn heat down to medium. (**Watch your heat while adding stock, if the stock looks like it is absorbing too slow/fast turn heat up/down accordingly**) Cook, stirring constantly until almost all the stock is absorbed. Continue adding 1/2-3/4 cup stock at a time and stirring constantly until the stock is almost absorbed. Continue this until the rice is creamy and just tender (about 15-20 minutes). Turn the heat off and add the cream, 1/2 cup of cheese, and parsley. Stir well. Serve hot garnished with remaining parmesan cheese and prosciutto if desired.