If you can make risotto, everyone thinks you’re a really fantastic cook. It’s just about as impressive to the general population as anything you can light on fire. For the record, lighting stuff on fire is super easy. You just pour 151 rum on it and hit it with a match. So there ya go. While it’s far more time consuming that the previously mentioned pyromania, risotto isn’t much harder. All you need is the right rice, the right temperature, and some zen. So get your buddhist monk on, and let’s knock out some risotto. Remember, you can find most of this at your local farmer’s market – substitute ingredients to make this food as slow as possible!
6 cups mushroom broth, divided
3 Tbs olive oil, divided
1 lbs Portobello mushrooms, sliced thin
1 lbs white mushrooms, sliced thin
2 shallots, diced small
1 1/2 cups arborio rice (has to be arborio)
1/2 cup dry white wine
Kosher salt to taste
Ground black pepper to taste
Parmesan cheese, grated
On the backburner of your stove, warm up mushroom broth. Not boiling, just bathwater warm. In large saucepan, heat olive oil over medium high heat. Gently saute mushrooms until they’ve release liquid and are soft. Remove from pan and reserve liquid and mushrooms in bowl. Throw another turn of olive oil in the pan, add diced shallots, and cook for about a minute. Add rice to pan, and stir to coat with oil. Cook until all rice is a light golden brown. Pour in wine and stir constantly until fully absorbed by rice. Add broth 1/2 cup at a time, making sure liquid is fully absorbed each time before adding more. Stirring constantly, cook for about 15 to 20 minutes, until all liquid is added, and rice is al dente. Remove from heat, stir in mushrooms, parmesan, and a little butter. Serve, and watch your dining comrades swoon.