I have been mushroom hunting for a while now. I don’t get out as often as I would like but, when I get the opportunity and mushrooms begin to pop-up around me, I get the urge to go out and see what nature will offer up. I am not always successful, but when I am it is so exciting!
But in order to keep the steady supply of delicious wild mushrooms coming in, we started some mushroom logs about a year ago. Ok, we started a lot of mushroom logs; 62 4-foot tall logs to be exact. Every few weeks we get a flush of the earthy treats and I am eager to work them into the dinner rotation.
You don’t have to be a mushroom hunter or a mushroom grower to get a hold of a handful of the good stuff. You can often find wild mushrooms at the farmer’s market or even at your local grocery. Kroger sells them right next to the button mushrooms, and if you keep a sharp eye out, you can sometimes get them on manager’s special for super cheap.
Risotto is a decadent dish well suited to the fanciness of fresh mushrooms. Please don’t be frightened by the perceived difficulty of making risotto, it really isn’t difficult, you just can’t leave the stove. But even tied to the stove, this dish doesn’t require so much effort that you can’t have a glass of wine in one hand and stir the pot with the other. As a matter of fact, I recommend that is exactly how you should cook this dish.
- 4 T butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 8 oz chopped wild mushrooms (such as oysters, shitake, or chanterelles)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 quart low sodium chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt and pepper, to taste
- In a medium saucepan over medium heat, melt the butter. Add in the onion, garlic and mushrooms and saute for 5-7 minutes or until onion is translucent and the mushrooms have softened.
- Stir in the rice and continue to cook and stir for 2 minutes until the rice becomes opaque and begins to soak up the liquid in the pan. Pour in the wine and continue to stir.
- Over the next 15-20 minutes, gradually add in the chicken stock, a 1/ cup at a time allowing the rice to absorb the liquid each time before adding the next bit. Continue to do this until the grains are swollen and tender and the rice is thick and creamy.
- Remove from the heat and stir in the Parmesan and parsley. Taste and add in salt and pepper to balance out the seasoning.Serve and enjoy!
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