Do you Facebook? (I can only suppose that soon Facebook will be a verb, just like Google). I updated my status the other night with” Zanne is making Wild Mushroom Risotto with Roasted Zucchini”, and I thought I’d share the recipe. (I did not take pictures, it went too fast, although there are leftovers in the fridge…)
I love making risotto. It’s an incredible dish, very winter, so major comfort food in my book. I love the flavor from the slow cooked ingredients, and I especially love it the next day.
Here are a few notes:
- I make mine with sushi rice, because it’s usually what I have in the house, and it’s more affordable, especially at the Asian markets.
- Always use a stock. It’s where a lot of the flavor is going to come from.
- Try making it the day before, the flavor is so much better the next day (making this an amazing leftover dish).
My recipe:
- 8 cups of stock
- olive oil
- 1 red onion
- 1/2 cup white wine
- 2 cups of sushi rice or arborio rice
- 1-2 cups of wild mushrooms (I use a dried mix), coarsely chopped
- salt and pepper
Heat up broth and keep it hot.
Finely chop the red onion.
Heat up olive oil in a deep saute pan.
Sauté onions with medium heat until they are clear.
Pour in white wine. Cook for 1-2 minutes.
Pour in rice, use a WOODEN SPOON (it won’t hurt the rice). Stir in and mix with oil, onion, wine mixture, and cook for 1-2 minutes to make sure rice is fully coated and hot.
Ladle in 1/2 cup of stock, stir (with a WOODEN SPOON), until stock is fully absorbed, then ladle in another 1/2 cup. After 2 more stock ladles, add dried mushrooms. Ladle in the rest of the stock. It should take approx 45 minutes.
Add salt and pepper to taste (I never do, I think the stock usually has enough salt in it, unless you make your own).
Serve it hot.
I usually serve my risotto with a roasted veggie and salad. This time I chopped up 3 medium zucchinis, a medium red onion, tossed with olive oil, and roasted them at 450ºF for about 40 minutes.
There are so many wonderful risotto recipes, they are really fun to experiment with. Enjoy!
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