One of my favourite vegetables to cook with is mushrooms. The beauty about mushrooms is that there are SO many different types: porcini, button, oyster, portobello, shitake… the list goes on. And each mushroom brings with it a unique flavour. I love the way mushrooms give a rich, earthy taste to anything they are incorporated. Anyone that says anything negative about a mushroom should not be in your life and that is a fact! Favourite pizza topping? Mushrooms and pepperoni. Favourite vegetable with steak? Sautéed mushrooms. What makes a burger better? Sautéed mushrooms. If there is a mushroom pasta on the menu at any restaurant, you already know what I’m ordering. You know, there was probably a time when I was young and I didn’t like mushrooms… but those were dark times and we shouldn’t speak of them.
Before this recipe, I had only ever had mushroom risotto twice in my life (again, dark times). I always thought that risotto was the hardest thing in the world to make. But as with anything, good things take time. This mushroom risotto recipe is gold. Serve it as a side dish or as the star of the show. It is made with all types of mushrooms, Parmigiano-Reggiano, and my favourite chardonnay (I swear to you, using J. Lohr chardonnay makes a difference). It’s so creamy and delicious that you can’t help but eat it all. If you’re trying to impress someone, this is the recipe to use.
Mixed Mushroom RisottoCourse: Main
4 cups mixed mushrooms, coarsely chopped
¼ cup olive oil
¼ cup unsalted butter
2 medium shallots, finely chopped
1 small clove garlic, minced
1 ½ cups arborio or carnaroli rice
½ cup J. Lohr Chardonnay (plus more for drinking)
4 cups low sodium chicken broth, heated
¾ cups Parmigiano-Reggiano cheese, grated
Salt and pepper to taste
Chopped parsley for garnish
- Warm the 4 cups of chicken broth in a pot.
- In a pan over medium-high heat, sauté the mushrooms in the olive oil and set aside.
- In the same pan, add the butter, shallots, and garlic. Sauté.
- Add the rice and cook for about 1 minute, stirring to coat.
- Add the chardonnay to deglaze, stirring frequently until the liquid is almost completely absorbed.
- Begin adding the chicken broth ¾ cups at a time, stirring frequently. Continue adding the broth when a wooden spoon leaves a trace in the rice. This should take about 20-25 minutes and have a creamy consistency.
- Add the parmesan cheese and mushrooms. Season with salt and pepper to taste.
- Garnish with parsley.