Two House Mushroom Risotto

Like our Penne a la Vodka, this is a wonderful recipe for two house-fulls of hungry housemates (just make sure you double all the ingredients). It is also a perfect dish for Thursday nights when you can polish off the white wine (and maybe a bottle of red) guilt-free as you cook!

The only ingredient that got photographed before we started cooking

This recipe was also a very happy accident. The original recipe called for sauteing the mushrooms and then removing them, adding them back in only at the last minute. I had made it once before this way, and it was delicious but the flavor wasn't quite mushroomy enough. After accidentally forgetting to take out the mushrooms, they cooked with the risotto the entire time, and it created the most incredible flavor. This risotto is unbelievably creamy and delicious, and will make you feel like you are back at home, curled up with a cozy blanket and your favorite book.

You will need:

1 onion, chopped

2 garlic cloves, finely chopped

3 tbsp olive oil

1 cup of Arborio rice

1/2 cup of dry white wine

4 cups of low sodium chicken broth

3 tbsp of butter

thinly sliced white mushrooms (10-12)

3 tbsp of parsley or chives

1/3 cup of freshly grated Parmesan

salt and pepper

[Recipe Adapted from http://www.lepetitogre.com/2011/11/mushroom-risotto.html]

In a medium sauce pan bring chicken broth to a simmer then reduce the heat and keep warm. 

In a large sauce pan on medium-high melt butter till foamy, then add mushrooms and cook until soft. Add the olive oil, onions and garlic, leaving the temperature at medium high. Cook for a few minutes and then add the rice, stirring to coat with the oil. Once you've cooked the rice for a minute or so add in the white wine and stir until evaporated. 

Pour 1/2 cup of chicken stock into the sauce pan and stir constantly until broth is absorbed into the rice. Once absorbed, pour in another 1/2 cup, and stir until absorb, gradually repeat this step 1/2 cup at a time until all the broth is gone and rice is tender and creamy (about 20-25 minutes). When the last cup of broth is added stir in the parsley. Remember to stir constantly to allow the rice to release all it's starch.

Once all the broth is absorbed remove from heat and stir in Parmesan and salt and pepper to taste. Serve immediately. 

 Serves 3-4

Onions make everything better

Creamy and delicious!