Feb 24 2009

Mushroom and Garlic Risotto

Published by at 12:46 pm under Gluten Free,Main Course,Side Dish


A bowl of risotto and a glass of wine are quite possibly the perfect simple dinner in my world. Really good risotto has me closing my eyes and tipping back my head in pure delight. It’s so good that I really savor that first taste, and the second, and the last, searching for each layer of flavor, enjoying each texture.

I suppose it really shouldn’t be a shock that risotto is a favorite of mine. When I was in college, I was addicted to Rice-A-Roni. Yes, that San Francisco treat was a mainstay in my kitchen. Anytime I would be up studying until the wee hours of the morning, it’s probably safe to assume I had rice cooking away on the stove.

I’d like to think I’ve made progress since then.
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I adore mushrooms, I’m in love with garlic, so their marriage is a classic to me, and one you’ll surely see again. I could happily add even more garlic, but I tried to tone it down for this particular recipe, in case a non-garlic lover would like to try it.

Mushroom Risotto

4 c chicken stock*
1 T olive oil
1 T butter
3/4 c chopped shallots
12 oz assorted mushrooms (sliced or cut into quarters)
5 cloves garlic, minced
1 1/2 c Arborio Rice
2 bay leaves
3/4 c white wine
1 T butter
1/2 c shredded parmesan

Heat chicken stock in medium saucepan over moderately high heat.

Heat oil and butter in Dutch oven or large pot over medium heat. Add shallots, 1/2 tsp of salt and 1/4 tsp of pepper and cook until translucent, about three or four minutes. Add mushrooms and cook for about 10 minutes until they release their juices, stirring occasionally. Add garlic and cook until fragrant. Add the rice and bay leaves. Stir and cook until the rice is well-coated with oil, about two minutes.

Add the wine. Stir occasionally until the wine is absorbed. Add two ladles of stock, stir occasionally until absorbed. Repeat until all of the stock is absorbed (about 20-25 minutes).

Remove from heat, remove bay leaves. Check the seasonings, adjust if necessary. Stir in the butter. Add the parmesan, stir until combined. Check the seasoning again. Garnish with a sprinkle of shredded parmesan.

*Can substitute vegetable stock for a vegetarian option.


3 responses so far

3 Responses to “Mushroom and Garlic Risotto”

  1. Amion 25 Feb 2009 at 7:45 pm

    I’ve had my eye on your mushroom risotto recipe for a while now! I’m glad you posted this…I need to try it. I’ve attempted risotto once, and I don’t know where I went wrong, but it was atrocious.

    Your photography is coming along beautifully! =)

  2. Saraon 26 Feb 2009 at 10:52 pm

    Ami, I hope you enjoy it! I wasn’t happy with my first risotto attempt or two, so I can certainly sympathize. As long as I add really big ladelfuls of stock and stir the rice a lot, the results are great.

  3. How to Make Free Chicken Stockon 08 Nov 2010 at 6:02 am

    […] recently made an oven version of mushroom risotto. It was good, but not perfect, so I’ll work to perfect the timing before I post it. One thing […]

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