Decorating a kleenex box with pretty paper and hearts, hoping it catches a card from the boy of my dreams; the secret wish of a little girl. Nothing much has changed… xo
WILD MUSHROOM RISOTTO
Serves 4 – 6
2 medium shallots, finely chopped
2 garlic cloves, finely chopped
¼ cup extra virgin olive oil
¼ cup butter
1½ cup arborio rice
12 ounces fresh mushrooms, sliced
2 ounces dried wild mushrooms
4 ½ cups chicken or beef stock
½ cup dry white wine
1 cup grated Reggiano – Parmigiano
½ cup pistachios, toasted and chopped
Fresh flat Italian parsley, garnish
- In a medium sauce pan, heat the stock and the wine to the boiling point then reduce the heat but keep it hot.
- In a medium bowl, place 2½ cups of the hot stock over the dried mushrooms and allow to sit for 15 minutes.
- Place a large skillet or risotto dish over medium high heat.
- Add olive oil, butter and heat until butter is bubbling.
- Add shallot and sauté until opaque.
- Add fresh mushrooms, increase heat and sauté until nicely browned.
- Reduce heat back to medium; add garlic and sauté 1 minute.
- Add rice to hot onion mixture and sauté for 2 minutes.
- Add hot stock in ¼ cup measures [ including wild mushroom mixture], until all of the stock is incorporated – stir constantly.
- When you add the wild mushroom mixture, be careful not to pour any grit that has settled to the bottom of the bowl…
- Remove risotto from heat and stir in grated cheese.
- Garnish with pistachios and Italian parsley.
- Serve immediately.
wild mushroom risotto for Valentine's Day | Print |
- 2 medium shallots, finely chopped
- 2 garlic cloves, finely chopped
- ¼ cup extra virgin olive oil
- ¼ cup butter
- 1½ cup arborio rice
- 12 ounces fresh mushrooms, sliced
- 2 ounces dried wild mushrooms
- 4 ½ cups chicken or beef stock
- ½ cup dry white wine
- 1 cup grated Reggiano - Parmigiano
- ½ cup pistachios, toasted and chopped
- Fresh flat Italian parsley, garnish
- In a medium sauce pan, heat the stock and the white wine to the boiling point then reduce the heat but keep it hot.
- In a medium bowl, place 2 ½ cups of the hot stock over the dried mushrooms and allow to sit for 15 minutes.
- Place a large skillet or risotto dish over medium high heat.
- Add olive oil, butter and heat until butter is bubbling.
- Add shallot and sauté until opaque.
- Add fresh mushrooms, increase heat and sauté until nicely browned.
- Reduce heat back to medium; add garlic and sauté 1 minute.
- Add rice to hot onion mixture and sauté for 2 minutes.
- Add hot stock in ¼ cup measures [ including wild mushroom mixture], until all of the stock is incorporated - stir constantly.
- When you add the wild mushroom mixture, be careful not to pour any grit that has settled to the bottom of the bowl…
- Remove risotto from heat and stir in grated cheese.
- Garnish with pistachios and Italian parsley.
- Serve immediately.
Thanks for reading.
photography by michelle