Mushrooms: Mushroom Risotto

I've been afraid of risotto of my whole life.

That's not true.

But I would have never ordered it. When I go Italian, I want PASTA, PIZZA, WINE, but risotto? meh.  I don't know. Rice just never got my goat.

Then, I moved to South Korea. There, if you're not a rice person - you starve. NOT KIDDING. Despite the digestive problems that over-consumption of rice causes me, I ate it 3 meals a day every single day. After a year, I was BURNT OUT.

But with all the yummy goodies you can get in Spanish Paella, and the fact that rice is just. so. cheap. and the fact that the Great Rice Burn Out of 2010 has actually now been 4 years ago, I've slowly but surely been more inclined to allow myself to order it out. But Italian? no. friggin. way.

Howeverrrrrrrrr. Erin picked mushrooms. And I remember her delight after ordering a certain mushroom risotto on our trip last year and thought that I had better give it a go.

Plus, most websites referred to the "quick and easy" way and the "long and authentic" way. Helllloooo challenge! Mushroom risotto it is.

I bought my shrooms at the local farmers market. I used portobello, shitake, and boletus mushrooms. Most recipes called for porcini, though, so if you want really authentic - do that.

Honestly, I can't believe I even hesitated. I'm drooling just thinking about it. SO. GOOD.

The history of risotto is naturally tied to the history of rice in Italy. Rice is said to be first introduced to Italy and Spain by the Arabs during the Middle Ages. The humid climate of the Mediterranean was found to be very suitable for the growth of short-grain rice. But like most new commodities, the popularity grew first among the rich, as the product was still very expensive. In time, however, the quality of the Italian product was discovered and with the growth of the market, prices became more accessible.

Milan trademarked the slow-cooking style of risotto, having already been slow-cooking numerous dishes for centuries. Risotto was discovered to be an excellent way of using the shorter-grained rice, the starchy component of the dry grain mixing with the stock to create a thick, creamy sauce.

Side note: 2 days after making the mushroom version, I did the exact same thing but with sauteed carrots. And Laura made a similar version with zucchini. You can get really creative - so have fun with it!

Mushroom Risotto
serves 6 


6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese


In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Let sit for 5-10 minutes to let flavors meld.

(recipe from here)

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