Wild Mushroom Risotto

Risotto is one of the ultimate comfort foods. It originates from Northern Italy, and I just love the creamy texture of this rice dish. It's made with short grain rice, such as Arborio rice, which is readily available here in the U.S. This particular type of rice can absorb liquid well, and it releases starches which lends to the creamy consistency of risotto.

Some people seem to get intimidated by the process of making risotto, but it really isn't difficult or labor-intensive at all. There is a lot of stirring involved, and that process usually takes a little under 20 minutes, but I find it relaxing and productive all at the same time. Stirring is important because it helps to loosen the starches from the rice grain into the liquid which thickens it.

My favorite risotto is wild mushroom risotto because of the wonderful earthiness and depth of the mushroom flavors. This is the perfect dish to make on a cozy fall evening, and don't forget to pair it with a full bodied chardonnay for the perfect compliment and enhancement to this dish.



WILD MUSHROOM RISOTTO (Adapted from Sara Foster)
-Sydney, this one's for you, my friend.

-5 cups of chicken broth
-1-2 T olive oil
-1 T butter
-1 small yellow onion, diced
-2-3 garlic cloves
-1 and 1/4 cups of arborio rice
-1/2 cup good white wine
-3/4 cup grated parmesan cheese
-salt and pepper

-1 T butter
-1 T olive oil
-1/2 pound wild mushrooms mix, sliced. (like shiitake, chanterelle, cremini, oyster) i usually use shiitakes and cremini's b/c they're readily available.
-3 ounces spinach
-1 T chopped fresh rosemary

Directions
1. Bring chicken broth to simmer and keep over low heat

2. heat oil/butter in pan, then add onion til tender (4 minutes). then add garlic for one minute

3. add rice and stir to coat each grain of rice with the oil and onion mixture. then add salt/pepper

4. add white wine and cook over medium heat until wine nearly evaporated/absorbed

5. Add 1/2 cup of warm chicken broth and stir constantly until the broth is absorbed

6. When the rice gives off a sizzling sound, then add another 1/2 cup of broth and repeat steps 5 and 6 in cycles until most of the broth is used up.

7. this process of #5 and #6 should take approx 15-20 minutes, the mixture should be creamy but not mushy. the rice should be an al dente consistency. You probably will not have used the entire 5 cups of broth, but keep the extra on hand to help thin out or loosen the risotto at the end if needed

8. in the mean time while risotto is cooking, prepare mushrooms by heating oil/butter in separate saute pan. Add mushrooms and cook for approx 5 minutes until slightly browned and soft. Add salt/pepper to season.

9. With risotto off the burner, add the mushrooms and their liquid to the risotto. Also add spinach and rosemary and cheese. Spinach will wilt into the risotto.

10. Add extra warm broth if the risotto is too thick. The consistency is a personal preference.
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