It may be the doldrums of winter, but you can combat the cold-weather blues with a bowl of downright comfort food as your best ally. Luxurious and decadent with an out-of-this-world nutty creaminess, this mushroom risotto is the perfect, hearty, comforting dish for cold winter evenings. A nice, fruity Chardonnay would perfectly complement the rich mix of mushrooms. And while that bottle of wine is cracked open for use in the risotto, it’s the ideal opportunity to enjoy a glass!
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Serve 6:
Ingredients list for the mushroom risotto
- 1/2 lb (250g) Arborio or Carnoli rice
- 2 onions
- 1 shallot
- 3 pints (1.5 liters) of water
- 2 bouillon cubes
- 1 cup (20 cl) dry white wine — Chardonnay goes well with mushrooms
- 1/2 cup (10 cl) of liquid cream
- 1/2 cup (80g) freshly grated parmesan
- 4 tablespoons olive oil
- 1/2 lb (250g) fresh mushrooms (mixture of button, porcini, chanterelles…)
- 1 1/2 oz (40 g) dried morels
- 1 1/2 oz (40g) salted butter
Directions
1. Soak the dried mushrooms in a bowl of warm water for 15 minutes. Drain and strain the juice through a strainer and keep it aside.
2. Boil the water in a saucepan and add the bouillon cube to prepare the broth. Peel the onions and shallots and slice them.
3. In a chef pan, heat oil and add the onions, shallots, and rice. Mix to sweat the rice and oil onions until they become translucent. Pour a ladleful of broth, let the rice absorb it, then add another ladleful, and so on. Pour the morel juice into the pan. This process will take up to 15 minutes.
4. Once the rice is almost cooked, add white wine, cream, and grated parmesan. Mix and cook for 3 minutes. The rice should be “al dente”.
5. Trim mushrooms, wipe them gently dry using paper towels, then chop roughly. Heat the butter in a skillet and brown mushrooms and morels for 5 minutes, then add to the risotto.
6. Serve the risotto very hot with parmesan shavings on top.
A Gourmet Mushroom Risotto
Luxurious, and decadent with an out of this world nutty creaminess, this mushroom risotto is that perfect, hearty, comforting dish for cold winter evenings.
Ingredients
- 1/2 lb (250g) Arborio or Carnoli rice
- 2 onions
- 1 shallot
- 3 pints (1.5 liters) of water
- 2 bouillon cubes
- 1 cup (20 cl) dry white wine — Chardonnay goes well with mushrooms
- 1/2 cup (10 cl) of liquid cream
- 1/2 cup (80g) freshly grated parmesan
- 4 tablespoons olive oil
- 1/2 lb (250g) fresh mushrooms (mixture of button, porcini, chanterelles...)
- 1 1/2 oz (40 g) dried morels
- 1 1/2 oz (40g) salted butter
Instructions
- Soak the dried mushrooms in a bowl of warm water for 15 minutes. Drain and strain the juice through a strainer and keep it aside.
- Boil the water in a saucepan and add the bouillon cube to prepare the broth. Peel the onions and shallots and slice them.
- n a chef pan, heat oil and add the onions, shallots, and rice. Mix to sweat the rice and oil onions until they become translucent. Pour a ladleful of broth, let the rice absorb it, then add another ladleful of broth, and so on. Pour the morel juice into the pan. This process will take up to 15 minutes.
- Once the rice is almost cooked, add white wine, cream, and grated parmesan. Mix and cook for 3 minutes. The rice should be "al dente".
- Trim mushrooms, wipe them gently dry using paper towels, then chop roughly. Heat the butter in a skillet and brown mushrooms and morels for 5 minutes, then add to the risotto.
- Serve the risotto very hot with parmesan shavings on top.
Nutrition
Nutrition information for this recipe.
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