As part of our fall feast on Saturday night I made mushroom risotto. Two winters ago I was a great lover of risotto, easily I made it once a week. I think Pete was a little risotto’ed out! However when we saw the lovely lobster and oyster mushrooms at the farmer’s market, I knew that it would be a risotto night! This is a basic risotto, nothing to spectacular about it, but so yummy and filling. Topped with asiago cheese instead of parmigiano reggiano, it is a slightly different flavour. My favourite thing about risotto is that you can be super creative with it. So get out there and get mix match and enjoy a hearty dinner!
4 tbsp olive oil
3 cups assorted mushrooms roughly chopped
2 shallots, finely minced
2 cloves garlic
1 cup arborio rice
1/3 cup cooking sherry
4 cups veggie stock (approx)
1/3 cup grated asiago cheese
chopped garlic chives to top
- In a sauce pan, heat up veggie stock.
- Heat half of the olive oil and butter in a non-stick skillet. Add chopped mushrooms and allow to cook the water out.
- With a slotted spoon remove the mushrooms from the pan. Drain the “juices” to a bowl on the side.
- Heat up remainder of olive oil and butter, over med heat sautee onions until translucent – 8-10 minutes. Add garlic.
- Just before garlic and onion brown, add rice. Toast for about 90 seconds.
- Add cooking sherry. Stir and allow to be absorbed.
- Add mushroom juices that you had reserved, stir and allow to cook out for about 1-2 minutes.
- Add 1/3 cup stock, stir, allow to absorb, stir occasionally – I don’t find you need to stir risotto constantly if you are using a non-stick pan. Repeat this step until the risotto is al dente.
- Remove from heat.
- Take almost all of the sauteed mushrooms (reserve enough to top the plated risotto) and add to the pan. Stir in the grated cheese (again reserving some for topping), stir and cover. Let sit for 3 minutes.
- Dish onto plates, top with reserved mushrooms, cheese and chives.
- Optional – drizzle with a little olive oil.