Mushroom Risotto serves 4 – 6

I’ve been craving mushroom risotto since my last trip to Italy. There’s something about the meatiness of a mushroom, its robust earthiness, bursting with umami, that’s incredibly satisfying..

Sautéed in butter and kissed with Maldon salt, mushrooms loooove to be swirled into a luscious risotto and lavished with handfuls of Parmigiano-Reggiano, And that intoxicating smell that dances through the air while you patiently stir in ladle-by-ladle of hot stock? It’s almost always guaranteed to put me in a culinary trance – where you linger in the kitchen finding solace in repetitive stirring motions, while resting in the knowledge that you’ll eventually end up with a steamy bowl of comfort. You’ll want to make this over and over again. Trust me.

*This mushroom risotto goes beautifully with my Tomahawk steak, grilled ribeye, and sautéed spinach or broccolini.

Ingredients:

• 300 grams Carnaroli rice
• 1 small brown onion, chopped
• 3 tablespoons butter, divided
• 6 to 7 cups of hot veal stock (substitute chicken or vegetable stock)
• Olive oil for sautéing mushrooms
• 1/2 cup white wine
• 2 cloves garlic, split in half
• 250 grams Shiitake mushrooms, cleaned and stems removed, left whole
• 250 grams button mushrooms, cleaned and stems removed, sliced into thirds
• 1 cup grated Parmigiano-Reggiano cheese
• Salt and pepper to taste
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat the veal stock: Start by heating the veal stock in a saucepan over medium heat to a gentle simmer. Keep it warm throughout the cooking process. You want the stock to be hot when you add it to the rice.
2. In separate pans, heat a couple of tablespoons of olive oil in one pan over medium heat and add the thinly sliced Shiitake mushrooms, and in another pan, add the button mushrooms. Sauté each type of mushroom separately until they become tender and start to brown with two garlic halves in each pan. Cooking time will vary depending on the type of mushroom. seasoning each with a pinch of salt and pepper. Remove the mushrooms from the pans and discard the garlic. Set them aside while you get on with the rice. By cooking the mushrooms separately, you’ll ensure that each is cooked evenly and retains its unique flavor. You’ll also avoid crowding the pan which can cause the mushrooms to “swell” instead of browning. Once the mushrooms have cooked, season with salt and pepper and toss to combine.
3. Toast the rice: In a large sauce pan or skillet, melt the butter over medium heat. Add the onion and sauté until soft but not brown, about two minutes.
4. Add the rice to the pan. Stir and cook for about 2 minutes until the rice becomes translucent around the edges.
5. Deglaze the pan with white wine by pouring it over the rice until it has mostly evaporated.
6. Gradually add the stock, one ladle at a time to the rice mixture. Stir continuously and allow the liquid to be absorbed by the rice before adding more. Remember to keep the heat at a gentle simmer.
7. Continue stirring – I like to use a figure eight pattern as I stir. Keep adding stock and stirring the rice for about 18-22 minutes or until the rice is luscious and creamy and has a slight bite (al dente). You may not need to use all the stock OR you might need a little bit more,; the amount can vary depending on the rice.
8. Once the risotto has reached your desired creaminess, stir in the reserved mushrooms, saving a few for garnish after plating.
9. Remove from heat. Stir in a handful of Parmigiano-Reggiano and a nob of butter.: Remove the skillet from heat and stir in the reserved sautéed mushrooms, grated Parmigiano-Reggiano cheese, and butter. Mix until the cheese and butter are fully melted and the risotto is creamy and glossy. Season with salt and pepper to taste.
10. Garnish your mushroom Risotto with some additional grated Parmigiano-Reggiano cheese and chopped fresh parsley (if desired), if desired. Serve immediately!

Bon appetit!