Mmmm…mushrooms! There’s such a wonderful variety of sizes, shapes, colors and flavors. They are so versatile; you can use them in soups, salads, as a side dish or a main dish. Don’t you just love them? Since I can remember, I’ve always loved mushrooms and things haven’t changed.
The first time I tried Mushroom Risotto, it was love at the first “bite”! I was in an upscale restaurant in New York City and when I saw that dish on the menu, as a mushroom lover, of course I ordered it. As much as I expected a very delicious meal, I never thought it would exceed my expectations…it was heavenly!
I never thought to give it a shot at home until a couple years ago. Being disappointed many times and by failing to find a great place that could make it well, I decided I should try to make it myself. The very first time, it wasn’t perfect. I overcooked it and instead of being creamy, it turned out to be mushy…yuck! This first attempt didn’t discourage me to try it again and thankfully, my second time was a triumph. I was so pleased with the results and now it is a regular item on my kitchen menu.
I know it takes time to cook and stirring consistently for over 20 minutes can be exhausting BUT in the end this is such a lovely dish, you will be proud to serve it. Some chefs would say that it takes years to make a perfect risotto. I’d say it takes patience, accuracy, more patience and love. Just follow these steps, certainly don’t rush anything and you will get an amazing Mushroom Risotto.
- 1/2 ounce dried porcini
- 1 lb. mushrooms of your choice, (such as oysters, portabella, chanterelle, enoki, cremini, etc.)
- 1/4 cup butter
- 1 tbsp. extra-virgin olive oil (EVOO)
- 1 tsp. ground Himalayan sea salt
- 1/2 tbsp. black truffle oil
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup shallots, finely chopped
- 1 1/2 cups Arborio rice (substitute carnaroli)
- 1/2 cup Marsala wine
- 5 cups beef broth (substitute vegetable) *SEE FOOTNOTE
- 1/4 cup grated Parmesan cheese, plus more "shaved" for garnish
- 1/2 tbsp. fresh parsley, chopped
FOOTNOTE: It uses around 5 cups of broth but it depends - you might use slightly less or more. It is wise to add another cup just in case more is needed. For a vegetarian/vegan version, use vegetable broth.
KITCHEN TOOLS: The Calphalon Cheese Plane can be purchased in the "SHOP" section of Club Foody.