Mushroom Risotto

 

 

Okay, this is a first for me. I am blogging from my iPad using the blogsy app.

So we shall see how it goes.

It's only taken me 3 hours to figure it out. Okay, maybe 2. Also, I used my new phone to take the pictures. I wanted to see how it did. Plus, I was too lazy to go upstairs for my camera.

I decided to make some risotto for my two guys for a Valentine treat. 

And I thought I'd show you how easy it is to make. 

#3 son has a cold and it's a real comfort food. 

No one makes it as good as my mom but I try to get close. The thing is, my mom does not have recipes. She sort of throws stuff together like a magician. I started with a recipe from the food network and tweaked it a bit. It calls for dried proccini mushrooms and my mom uses them as well. I just always seem to forget them. 

Here is what I usually use.

1 onion

2 or 3 cloves of garlic

2T of fresh thyme

2T fresh parsley (I had to use dried today)

2T butter

2 packs of mushrooms (I used a mix)

2 cups of arborio rice

White wine

Olive oil, salt and pepper

Parmesan cheese

8 cups chicken broth, low sodium

I simmer the broth on the back burner while I sauté half of the chopped onion and garlic in a tablespoon of olive oil until translucent. Then I add the mushrooms, herbs and butter until browned. Salt and pepper to taste. Then I remove the mushroom mixture.

In the same pot I added two more tablespoons of olive oil and sauté the rest of the onions and garlic. Add the rice and stir quickly to break down the starch. Only for a minute or so. Then add about a half a cup of wine. Make sure you have some to sip as well because you'll be standing and stirring for a while.  

 Stir until the wine is absorbed. Then add one ladle of broth at a time, letting each one absorb before adding another. Keep the heat about medium so that it doesn't evaporate too quickly. 

 It will get thicker and creamier. You don't want it mushy, it should be a bit firm and very creamy.

Then add the mushroom mix back in. I leave out all the mushroom liquid because it muddies it. 

Add about half a cup of freshly grated cheese, stir til melted and you are done!

 Garnish with more cheese of course.

I've also used Romano pecorino. Which is why I like to use low sodium broth. Some cheeses are more salty. I do like to use fresh cheese and fresh herbs when I can. 

It is so good!