Good evening! This past weekend was totally insane, between seeing CATS on Friday night and having my brother’s graduation party on Sunday every moment was packed with something. I mentioned before that I love ethnic food, and of all of them Italian is by far my favorite. I know that when it’s 90 some degrees outside the last thing I should want to do is spend the evening cooking risotto but apparently I am a glutton for punishment. I made a pea and mushroom risotto a few weeks ago but I still couldn’t resist doing another mushroom risotto after seeing how delicious the mushrooms looked at the store the other day. I wound up getting three types: white button, baby bella, and portabello with the plan to do something with all of them. So I decided to use the first two types in my dish, with the plan of leaving the portabellos for Joe to do something with. That plan didn’t exactly happen but that’s a story for another entry.
Creamy Mushroom Risotto
2 tbsp olive oil
1 large onion, finely diced
2 cloves garlic, crushed
1 tsp fresh parsley
1 cup baby bellas, sliced
1 cup white button mushrooms, sliced
1/2 cup dry white wine
1/2 cup skim milk
1 cup Arborio rice
4 cups vegetable stock
1/2 cup grated Paramesan cheese
salt and pepper to taste
1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in 1 tbsp olive oil until onion is tender and garlic is slightly browned. Stir in the parsely, mushrooms, salt, and pepper. Reduce heat to low, and continue cooking until the mushrooms are soft. Set Aside.
2. In a small saucepan simmer 4 cups vegetable stock.
3. Meanwhile heat the remaining olive oil in the skillet over medium heat. Add the rice, stirring until rice is fully coated in oil. Add the wine and milk and bring to a simmer while stirring. Once the milk/wine has reduced by about half begin adding the vegetable broth to the rice a half cup at a time. Keep Stirring! Remember to let the liquid fully absorb before adding the next amount, the longer it takes to add the liquid the better the risotto will taste.
4. When the rice has finished cooking stir in the mushroom mixture and remove from heat. Serve hot and topped with freshly grated Parmesan cheese.
Risotto is one of those dishes that takes forever to make the first time but once you know how it works you can do it in your sleep. At this point a nice risotto is a fail safe dinner idea, just make rice and add the freshest vegetable available!