Mushroom Risotto
Featured ingredients:
10 organic cremini mushrooms
1/2 cup dried porcini mushrooms
1 cup organic arborio rice
1/2 cup white wine
1 small yellow onion
1/2 cup grated parmesan cheese
2 cups free range chicken broth
2 tbsp unsalted natural butter
organic truffle oil
1 organic scallion stalk
organic raw, crushed walnuts
WARNING: This recipe requires lots of multi-tasking!
Place dried porcini mushrooms in a bowl and soak in water at room temperature. You will get back to these in a few minutes.
Add 1 cup of chicken stock and 1 cup of water into a sauce pan and add rice. Keep on medium heat for about 20 minutes and keep adding a little bit of chicken stock as the rice cooks. Cover it halfway to increase cooking time but without the rice coming out of the sauce pan. Add wine a every few minutes. Stir occasionally.
Risotto myth: You need to add cream. You actually don't. The type of rice affects the texture of the risotto tremendously. Arborio rice is the BEST to use for this, and you will see how creamy it gets as you cook it.
While this is going on, put 1 tbsp of butter in a frying pan. Dice your onion and add to the butter. Cook at medium heat for 5-10 minutes. Then, chop cremini mushrooms. Add second tbsp of butter to the pan and when melted, add mushrooms. The mushrooms should decrease in size quite a bit and the onions should be caramelized.
Add this mixture to the rice. Now, come back to the dried porcini mushrooms. Squeeze the water out of them and add them to the rice as well.
Mix in some parmesan cheese.
Finished product: Topped with additional parmesan cheese, truffle oil, crushed walnuts, and scallions.
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