Mushroom Risotto is a favorite comfort food meal perfect for chilly nights.
First and foremost, on this Veteran’s Day, I’d like to thank each and every one of you who have served or are serving our country. You have devoted your life to protecting each and every one of us and we can not thank you enough!
Since being back from NYC, I’ve definitely been trying to be in the kitchen as much as possible. I had the day off yesterday so I worked a lot on my blog (which, if you’re reading this, you may or may not have noticed that the blog has a new URL (tablefortwoblog.com) — if you didn’t notice, it’s probably because the migration went extremely smooth and I lost nothing in the process) and I cooked a really cozy meal last night for Jason & I. Of course, we have leftovers and that’s perfect because it’s supposed to be a chilly night, but this risotto will sure warm you up!
Quick note on this risotto: in between the migration of my blog and cooking dinner, I lost track of time so I didn’t make it to the grocery store to grab arborio rice for this risotto so I substituted with regular white sushi rice. It still turned out great and very flavorful and it’s basically the same thing although, probably less creamy than what it would’ve been with arborio rice. Anyway — make this with arborio rice and don’t be lazy like me :)
- 1½ cups arborio rice
- 3 cups chicken broth
- 1 cup of white wine
- 3 tbsp. butter
- 1 onion, diced
- 2 cloves of garlic
- 1 cup button mushrooms, sliced
- 2 ounces dried shiitake mushrooms
- ¼ tsp. dried thyme
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Handful of parsley
- Boil 2 cups of chicken broth (reserving 1 cup of chicken broth for later) in a small saucepan and add in the dried shiitake mushrooms. Turn down the heat and let sit for 20-30 minutes to reconstitute.
- Meanwhile, in a large skillet, melt 2 tbsp. of butter over medium high heat and saute the onions until tender, about 5 minutes.
- Add in the fresh mushrooms and saute until they turn tender. About 10 minutes.
- Add in the garlic and thyme and saute until fragrant, less than a minute.
- By this time, the dried mushrooms should be nice and soft. Remove them from the stock (do NOT dump it!), run them under cold water so they’re cold enough to handle. Chop them up and add them to the skillet.
- Add the rice to the skillet and toast them by stirring until they start to turn translucent, about 3 minutes.
- Add the white wine and deglaze the bottom of the skillet. Continue to stir to cook the rice until wine has disappeared.
- Mix the stock the mushrooms were soaked in with the other cup of chicken broth. Add this to the skillet ½ cup at a time, stirring until it has disappeared. You may not use all the chicken stock, if it’s starting to look like the arborio rice is not sopping up the liquid anymore, stop.
- Add the other 1 tbsp. of butter to the skillet along with the Parmesan cheese. Stir until all has melted and well incorporated.
- You may cover the skillet with a lid to let the arborio rice cook in the liquid some more, but that might not be necessary in your case.
- Season with salt and pepper.
- Serve and garnish with parsley.