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Monday, March 12, 2012

Mushroom Risotto

On many occasions, I've mentioned to someone that I'm making risotto and they have two reactions... "mmmmm, that sounds good" usually followed by "I wish I knew how to make it".

I was a little intimidated when I first tried making it, but it's really very easy. The only thing it really needs is attention. Not even constant attention, just a stir or two every couple minutes. You can be cooking something else while you're doing this.

Here are pictures of the last time I made it. The recipe is at the bottom. I hope you'll try it and let me know how it goes! -- Drew

I've sauteed the shallots, rice and wine and have added my first ladle of stock.

Add more stock when it looks like this!

When it's close to being done, add your mushrooms (or whatever)

Eat up!!

Risotto by Drew Schneider (
Serves 2-4 (depending on portion size)

4 C Vegetable or Chicken stock
1 T butter
2 T extra virgin olive oil
2 shallots, minced
1 C Arborio rice
~1/2 C dry white wine (Sauvignon Blanc is always a good choice)
Cremini mushrooms, sliced and sauteed for 7-10 minutes (you can use just about any kind of pre-cooked meat or vegetable)
~1/2 C Parmigiano-Reggiano or Pecorino Romano cheese, grated

Warm 4 cups of the stock and keep warm with a ladle at the ready.

Meanwhile, in a large saute pan over medium-high heat, add 1 T olive oil and saute your mushrooms until browned, about 7-10 minutes. Set mushrooms aside. (Some vegetables may not need pre-cooking. If you use meat, be sure to cook it first.)

Using the same pan, adjust heat to medium, add butter and the rest of the olive oil. Add shallots and sauté 3-4 minutes. Using a wooden spoon to stir is preferable. (It’s tradition!)

Turn pan up to medium-high. Add rice and stir for ~1 minute or until you can see the “eye” of the rice and rest of it is translucent. Add wine and reduce for 1-2 minutes.

Add a ladle or two of the stock and stir. Cook for 1-2 minutes. Using the wooden spoon, push some of the rice back. If the pan looks almost dry add another ladle of stock. If the pan still has liquid showing, wait another 30 seconds or so and then add the stock and stir. Continue adding stock, one ladle at a time and stir. When the rice is close to done (starting to puff up but still too hard), add your mushrooms or other choice of vegetable or meat (pre-cooked). Continue adding stock (and stirring) until the rice is tender, with just a touch of bite too it (al dente).

Serve in pasta bowls and sprinkle with grated cheese.


1 comment:

  1. I don't make it because everyone makes such a fuss over how fickle it can be. I'll give it a try. Thanks Drew.