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Mushroom Risotto – Savory, earthy, and deliciously unctuous! *This is my adaptation of a recipe from Tyler Florence.
Heat the chicken broth in a medium saucepan and keep it warm over low heat.
Cover the dried porcini mushrooms with the warm water to reconstitute them.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 of the diced onion and 1 clove of minced garlic. Cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, thyme, bay leaf, 1 tablespoon of parsley, and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Add the dried porcini mushrooms that were reconstituted in warm water, saving the liquid. Season again with salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 1 tablespoons of oil. Sauté the remaining onion and garlic clove over medium heat. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. Stir in wine and liquid that the porcini was reconstituted in–be careful not to add in the mushroom grit/sand – just add the liquid. Cook until liquid is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth to the rice pan and simmer, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy– this will take approximately 20 minutes in total.
Transfer the mushroom mixture (reserving about 2-3 tablespoons of the mushrooms) to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with a few of the reserved mushrooms and chopped parsley before serving.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!