risotto

Mushroom Risotto

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Photo Credit: Emily Chao

Exciting news everyone! I am working with my friend Emily Chao to put some videos up on the blog. She is an incredible editor and you should definitely check out her website to see some of the amazing videos she’s shot and edited. If you’re in New York for the Tribeca Film Festival, be sure to check out one of the more recent projects she has worked on called Lemon.

We wanted to try something simple just to see how the lighting was in the kitchen, so I wasn’t super careful when I was making this risotto. Some of the more culinary savvy among you may notice that I added the wine before the rice (Quelle horreur!), but the risotto turned out quite nice anyway.

I used morel mushrooms in this dish because they were so beautiful at the green grocer, but any assortment of wild mushrooms will do. If you make this dish with vegetable stock, it can very easily become a great vegetarian dish, and I would even suggest adding some asparagus or fresh peas to the mushrooms while sautéing to make an even heartier meal.

You may not need all the liquid in this recipe, and don’t be discouraged if it doesn’t work out the first time. Risotto is one of those dishes that you need to practice. A good risotto is slightly soupy and the rice grains should be distinguishable with a good bite to them, like pasta cooked al dente.

Mushroom Risotto
serves 3-4

8oz ariboro rice, rinsed
24 oz chicken or vegetable broth
4 tbs butter
2 shallots, minced
½ c dry white wine
1 c grated parmigiana-reggiano cheese, plus  more to finish
2 cups mushrooms, sliced
1 clove garlic, minced (I didn’t have any, but it really could have used some garlic)
Parsley, chopped
salt and pepper to taste

  1. Bring broth to a simmer and leave covered over low heat to keep warm.
  2. Over medium heat, melt 2 tbs of butter in a large sauce pan.
  3. Cook the shallots with some salt and pepper in the butter until they are translucent.
  4. Bring up heat to medium-high and add the rice, stir for about 1 minute.
  5. Add the wine and mix until it is mostly absorbed.
  6. Bring the temperature down to medium-low hear and add the broth one ladle at a time. Stir the mixture occasionally and wait until the liquid is mostly absorbed before adding more, this should take about 30 minutes. Taste as you go to see if the risotto needs more seasoning.
  7. As the rice gets close to being done, sautee the mushrooms and garlic over high heat with the remaining 1 oz of butter until they are browned.
  8. When the rice has a nice texture, add the grated cheese and mushrooms. mix in and serve warm with a drizzle of good olive oil, a dusting of cheese and chopped parsley.