I know you know the risotto drill. Wild Mushroom Risotto to be specific.
Tonight I found myself trying to use up some leftover arborio and Quebec wild field mushrooms that have been stuck in the cupboard for a while, with pleasurable results. But phew! After all of that tiresome (and yet meditative, some claim…) stirring of ladle upon ladle of homemade stock into the gently simmering rice, what I really want to do is kick back with the rest of the bottle of wine, not get elbow deep in a sink of dirty dishes. Let’s not even get into how to make homemade stock.
1 cup loosely packed Quebec wild field mushrooms
2 cups fresh sliced button mushrooms
2 Tablespoons of parsley
3 – 4 cups homemade stock
1 small onion
1/2 lemon
olive oil
butter
salt
pepper
1 1/2 cups of arborio rice
1/2 cup of white wine
parmesan cheese
soak dried mushrooms in hot water for 20-30 minutes
meanwhile, slice fresh mushrooms and reserve in a bowl with lemon juice from half of a lemon bring stock to boil in a saucepan in another saucepan, saute fresh mushrooms till just brown and add parsley then transfer to yet another separate bowl to save until ready to use in the same saucepan as the fried mushrooms, add finely chopped onion and saute in butter and olive oil till soft
add rice and stir to coat
add the water from the soaked mushrooms to the stock and then chop the mushrooms finely
add all the mushrooms, salt, pepper, then wine to the rice and stir till then wine is absorbed
do that rigamarole with the ladlefuls of stock till things are ready
just before serving add the parmesan and some more butter, salt and pepper
enjoy it because after dinner you’ll be washing dishes
