Sunday, June 20, 2010

Shiitake and Portobello Mushroom Risotto


I love risotto. When I see it on a menu, I put the menu down and say "Thank you, um, bring it to me yesterday", then I keep reading to see what it is accompanying! But, since I'm a fan of knowing what goes into my food, I'm happy when I feel inspired to make my own. A lot of chefs put excessive dairy ingredients into their risotto; me, I usually just stick to a bit of freshly shaved parmesan. Recently though, when I had a friend over for dinner who is dairy intolerant, I was prompted to make this recipe sans cheese as well. What I learned is that it really doesn't need it! Even if you don't have a problem with dairy, this dish is already a bit heavy; adding butter, milk and cheese to it is just asking for it to overstay it's welcome in your belly. And, if you do have a problem with dairy (or if dairy has a problem with you), with this recipe you can still enjoy it for all it's creamy texture and flavor. Cross my heart!

A lot of people think risotto is hard to make. Well, let me assure you that it isn't. If you can follow instructions and have enough muscle to stir a spoon, then you're good to go! There is a pretty good amount of active time involved though, so save it for a day when you have the time and feel like hanging out in the kitchen. If you are adverse to standing at the stove for what might seem like a long period of time, here are a few things that even the least proficient multitasker could handle while stirring the pot:

* Numb your mind with the latest issue of Us Weekly -- or read something more interesting...
* Catch up on missed 30 Rock episodes on On Demand. Who doesn't love Tina Fey?
* Practice standing on one leg.

Not feeling any of those suggestions? How about just cherish the art of cooking and enjoy a bit of quiet time!

Shiitake and Portobello Mushroom Risotto
Serves 4-6

10 large cloves of garlic
1 cup of shallots, diced (approx 2 shallots)
3 portobello mushrooms, stems removed, cut in half, sliced *
1/2 lb of shiitake mushrooms, stems removed and sliced *
1 cup of arborio rice
1/4 cup of fresh rosemary, chopped
1/4 cup of fresh sage, chopped
1/4 cup of dry white wine
1/4 tsp salt
7 cups of vegetable stock
Optional 1/2 tbsp of truffle oil (It's expensive, but worth it if you want to splurge!)
* Use a damp paper towel to wipe any dirt off the mushrooms before slicing


1. Preheat oven to 350. Place garlic cloves in a small casserole dish with 2 tbsp of olive oil. Cover with foil and roast for 40 minutes, stirring 2-3 times in between (Be sure to stir well or one side of the garlic could burn.) Remove from oil and chop. Save the oil for later.
2. In a small saucepan, bring the vegetable stock up to a simmer and keep it there.
3. In a large saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft and beginning to brown. Remove and set aside in a bowl.
3. In the same saucepan, heat about 1 tbsp of olive oil over medium/medium low heat. Add the shallots, garlic, rosemary and sage. Cook for about 5 minutes, or until shallots are soft and starting to brown.
4. Add the arborio rice to the shallot mixture and cook for about another 5 minutes, or until rice starts to darken a little. Stirring almost continuously.
5. Add the wine and the salt.
6. Now add 1/2 cup of the vegetable stock and continuously stir until stock is absorbed. Repeat with the rest of the vegetable stock, 1/2 cup at a time, waiting for the liquid to be absorbed before adding the next 1/2 cup. Continue until stock is gone or rice is fully cooked. Depending on your stove, you might not need to use all of the stock. It should take 30-40 minutes to complete this process.
7. When risotto is done, add the mushrooms, 1/2 tbsp of the oil from the roasted garlic and the optional truffle oil. Squeeze fresh lemon juice over before serving - don't miss this step..it's key! Adjust salt to taste.