Mushroom risotto the Garry Farm way
This recipe makes 6 very large servings or about 3 if my
beloved joins us for dinner ….such a hard worker!
6 cups chicken broth (I used home canned and only had about
5 cups so added one cup water) (remember to add slowly bit by bit per instructions)
4 to 6 tablespoons olive oil (to be divided per instructions)
2 pounds of mushrooms (used a variety of kinds here and was
more like 1 ½ pounds – Chanterelle, portabellos and small buttons – sliced - all organic)
2 shallots, diced Had none used about ½ cup shopped of
garlic scapes! Regular garlic clove would be great or small green onions
1 1/2 cups Arborio rice
1/2 cup strawberry reduction or you can use ½ cup white wine
if you prefer (used strawberry reduction)
Sea salt (skipped as I had home canned chicken broth that
was full flavored and salted)
Freshly ground black pepper to taste (add at the end, didn’t
need, didn’t add)
2 tablespoons finely chopped chives (add at the end, oops I
forgot – tasted fine without
4 tablespoons butter (I didn’t measure this – was a bit
heavy handed – closer to about 5 tbs
1/3 cup of freshly grated Parmesan cheese.
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 2 tablespoon olive oil to skillet, and stir in garlic scapes or scallions or you can use small onions. Cook 1to 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in reduction, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. The secret is stirring continuously. I found that the Arborio was a bit dry and added more like ¾ cup of strawberry reduction and also gave it more olive oil in the browning stages – probably about 3 to 4 tablespoons olive oil.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. (confession – forgot to add chives and it was fine and hubby doesn’t like parmesan so his risotto was not cheesed, just mine) and no, LOL, I didn’t eat all 1/3 cup of cheese on mine, but it was a great idea!
Pic of the risotto browning
Pic of the mushrooms after cooking resting in their yummy broth!
My review….. first real risotto in years. A splurge in times of cost and time and stirring, but well worth it. Glad I picked up super
sale bag of arborio rice at Kroger. My
motley assortment of mushrooms was just fine….Time to find a source for this
rice! Yum. I have read you can substitute barley or even quinoa for the rice,
never been there but willing to try it! Use your best olive oil on this. The splurge on olive oil – not too bad, it
was ½ off at Ingles a few months back and I had a great coupon so this jar was
about $3 …. A deal! Notes:
Should have doubled the recipe for more left overs but I ran out of
mushrooms. Flavorful real chicken broth
is a must on this. I recommend Organic
chicken broth, and if you have your own all the better!!! Key is stir and stir and stir and modify your
ingredients by what you have and your taste as well. Use as many farm products as you can. Remember that risotto is a la dente, and the arborio is a sturdy rice - it is hard to mush out but I suppose it could be overcooked, but it would take a really long time. Putting the recipe together makes me hungry
for more! Enjoy!
