food post: mushroom risotto
Jul. 26th, 2009 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gmonkey42Modified from a recipe on AllRecipes.com
Ingredients
2 Tbsp olive oil
1/2 large onion, finely chopped
1 clove garlic, crushed
a handful of fresh parsley, which winds up being about a tablespoon after you mince it
2 stalks of celery, finely chopped
salt & pepper to taste
a big handful each of white and portabellini mushrooms, finely chopped (about 1.5 cups); or leave some bigger chunks
1 cup milk
1/4 cup heavy cream
1.25 cups rice
4-5 cups vegetable stock
1 tsp butter
3/4 to 1 cup freshly grated Parmesan cheese
Directions
1. Heat the oil in a large skillet, or a pot if you don't have a large skillet. On medium heat, satué onions a little, add garlic, satué until onions are tender. Add celery, parsley and a little salt and pepper. Cook until celery starts to get tender then add the mushrooms and continue cooking 3-5 minutes until mushrooms start to look soft.
2. Pour the milk and cream into the skillet/pot and stir in the rice. I used medium grain white rice. Heat to a simmer then add one cup of stock. Stir pretty much continuously as mixture bubbles and the rice absorbs the liquid. When most of the liquid is absorbed, add the next cup and continue cooking and stirring. After 3 cups, taste the rice to see how done it is and whether you want to add a little more salt (but remember the stock also adds saltiness). Continue until the rice is soft and the mixture is mushy. It takes 5-10 minutes per cup for the liquid to be absorbed so wear comfy shoes and plan on standing at the stove for a good 30 minutes.
3. Stir in the butter and Parmesan to taste and remove from heat. Serve immediately because it'll start to congeal otherwise. It doesn't look as pretty as leftovers but it still tastes awesome.
Next time, I might try half dill and half parsley to give it a little more complex flavor, though as it is this is a very rich, satisfying dish.
Ingredients
2 Tbsp olive oil
1/2 large onion, finely chopped
1 clove garlic, crushed
a handful of fresh parsley, which winds up being about a tablespoon after you mince it
2 stalks of celery, finely chopped
salt & pepper to taste
a big handful each of white and portabellini mushrooms, finely chopped (about 1.5 cups); or leave some bigger chunks
1 cup milk
1/4 cup heavy cream
1.25 cups rice
4-5 cups vegetable stock
1 tsp butter
3/4 to 1 cup freshly grated Parmesan cheese
Directions
1. Heat the oil in a large skillet, or a pot if you don't have a large skillet. On medium heat, satué onions a little, add garlic, satué until onions are tender. Add celery, parsley and a little salt and pepper. Cook until celery starts to get tender then add the mushrooms and continue cooking 3-5 minutes until mushrooms start to look soft.
2. Pour the milk and cream into the skillet/pot and stir in the rice. I used medium grain white rice. Heat to a simmer then add one cup of stock. Stir pretty much continuously as mixture bubbles and the rice absorbs the liquid. When most of the liquid is absorbed, add the next cup and continue cooking and stirring. After 3 cups, taste the rice to see how done it is and whether you want to add a little more salt (but remember the stock also adds saltiness). Continue until the rice is soft and the mixture is mushy. It takes 5-10 minutes per cup for the liquid to be absorbed so wear comfy shoes and plan on standing at the stove for a good 30 minutes.
3. Stir in the butter and Parmesan to taste and remove from heat. Serve immediately because it'll start to congeal otherwise. It doesn't look as pretty as leftovers but it still tastes awesome.
Next time, I might try half dill and half parsley to give it a little more complex flavor, though as it is this is a very rich, satisfying dish.
