I. Love. Mushrooms.

Sure, when you think about it, they’re a fungus, and it’s kinda gross to think about where they grow…but hell, they taste good!! And there’s so many out there to choose from! I decided I wanted something rich and tasty, and mushroomy, so I made this risotto with real basic ingredients and old fashioned patience. I also have a problem making rice dishes…I dunno why but it never turns out the way I expect it to. I needed to get that monkey off my back…so..

Here’s what you need:

• Mushrooms – use any kind you like. I picked a portobella, a few trumpet, and white button mushrooms
• Onion – half, diced
• Truffle oil – just to accent, not a big deal if you don’t have it

• Arborio Rice – about 1 cup or so
• Chicken stock – about 2 cans, low sodium. Heat the stock in a pot or in the microwave so its not cold when you add it to your risotto
• White Wine – 1/2 cup
• Parsley, Salt and Pepper to season

Slice ‘em up!

 

 

Saute up the mushrooms in some butter, and make sure to season them! I cook them just until they’re tender and soaked up all the deliciousness of the seasonings and butter.

 

 

Let the mushrooms cool and saute the onion you’ve diced in some butter or olive oil. After the onions have softened(about 3-4 minutes), toss in the rice and let that cook a bit.

 

 

After another 3-4 minutes, pour in the white wine and let that cook down over medium low, all the while stirring your rice.

 

 

When the wine cooks down, add the stock about a 1 cup-1.5 cups at a time. The old school way of making risotto calls for a lot of stirring. The theory behind this is as you stir the rice, the friction of the grains causes the starches to come out creating a thick and creamy texture. I don’t know how scientifically true this is, but hey, it sounds logical to me! haha. All I know is I do this method, and my risotto comes out thick and creamy. ::shrug::

 

 

Keep adding the stock as it continues to cook down. You’ll start to notice that it starts to get thicker every go around. After about 15-20 minutes, your rice should be al dente. Make sure to season at this point if you already haven’t. Toss in the mushrooms. Stir it all in and turn off the heat once all the liquid has cooked off. Toss in the parsley and drizzle a few drops off the truffle oil in. You don’t need much!

 

 

Bada-bing, Bada-boom! You’ve got an awesome bowl of Mushroom Risotto!!

 

I’d sure love to hear if you have any tips or variations on making risotto. It used to be a real pain for me, but somehow I’ve got it to taste good. Anyway…I hope you all enjoy, and let me know how it turns out!!