Mushroom Risotto


This mushroom risotto was the main dish for Christmas dinner this year. Based on this recipe, I modified it just a bit. I added a lot more mushrooms (probably double and added oyster mushrooms to the mix), added a little smoked Gouda cheese with the Parmesan cheese, and I forgot to get flat leaf parsley. Otherwise, I followed the recipe pretty closely. I did double the original recipe, which turned out to not be necessary because the serving size was pretty generous. The recipe below is not doubled, so it will make about 6 servings. Be sure to allow about an hour for total prep (25) and cooking time (35) and do remember the parsley!

Fresh Shiitake Mushrooms

Fresh Shiitake Mushrooms

Fresh Oyster Mushrooms

Fresh Oyster Mushrooms

Fresh Crimini Mushrooms

Fresh Crimini Mushrooms

Mushroom Risotto

1 tablespoon olive oil
1/2 shallot, minced
about 6 ounces each: fresh shiitake, oyster, and crimini mushrooms, sliced
2 tablespoons butter
1 3/4 cup Arborio rice
1 1/4 cups dry white wine (Pinot Grigio would be a good choice)
3 sprigs fresh thyme
salt & pepper to taste
1 quart hot vegetable stock
3/8 cup freshly grated Parmigiano Reggiano cheese
1/8 cup shredded smoked Gouda cheese (or cut into very small chunks)
1/4 cup chopped fresh flat leaf parsley

Make sure to assemble all of your ingredients before starting. Once you add the liquid to the rice, you’ll need to stir constantly, so have everything ready to go.

Remember to heat the stock and keep it hot and close by for when it’s time to add it! Make sure you’ve got some hot water available, too, in case you need it to finish cooking the rice.

Heat olive oil in a large saucepan over medium-high heat. Add the shallot and cook for about 30 seconds. Add the crimini mushrooms and cook a few minutes, then add the shiitake, cooking a few minutes more. Add the oyster mushrooms last (they’re the most delicate). Stir frequently and cook until the mushrooms just begin to brown. Stir in 2 tablespoons of butter and the Arborio rice. Stir to coat the rice well. Cook over medium heat until the mushrooms are golden brown.

Add the wine and cook until it’s evaporated, stirring constantly. Season with thyme, salt, and pepper.

Reduce heat to medium low and begin adding the hot stock. Add about 1/3 of the stock, stirring until it’s evaporated. Repeat with the remaining stock. Each addition will take about 7 minutes of stirring.

Continue stirring until the rice is tender and the risotto is creamy. You might need to add a little hot water at this step and continue cooking until the rice is tender.

Stir in the cheeses and flat parsley. Serve immediately.

Mushroom Risotto ... warm, creamy, rich, and satisfying!

Mushroom Risotto … warm, creamy, rich, and satisfying!

I hope your holidays have been merry and bright, filled with family, friends, and a heaping dose of joy. Now, let’s get to some cycling – the weather is beautiful out there today. If you’re out and about today in Northern California, be sure to layer up – it is chilly out there!

 

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