Most Sundays I am too lazy to wake up before 11am in order to get out to the big farmer’s market that is a mere 5 blocks from my apartment. However, one weekend my boyfriend’s parents invited me (just me–not him–he remained fast asleep at home) to go with them. I complied–I was in the market for some fresh produce, and I like to shop local when possible.
I had done some serious produce damage during the week at various grocery stores, however. Tomatoes were ripe and in season and I had loaded up at the market down the street, and so the trip to the farmer’s market that day was mostly reconnaissance. However, I did want some fresh mushrooms, and a variety of them if possible. For the most part, it’s hard to find more than your every day button, cremini, and shitake at the store, at least at the ones where I shop. But the farmer’s market provided a good deal of variety.
Okay, so yeah, I got some cremini and button ‘shrooms in the mix, but I also got two varieties of oyster and some other miscellaneous mushrooms I was unfamiliar with, and so, I took these little guys home and decided they would taste delicious in a risotto recipe.
This mushroom risotto recipe is creamy without the cream, and is easy to make so far as it is easy to make risotto (I’d argue it’s easy–just time consuming).
Again, I got this recipe from All Recipes. There’s not much I would change about it. The only difference here is that I used yellow onions in place of shallots I did not have, and also that I just chopped up and throw in the whole mess of fresh mushrooms for maximum flavor.
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup 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 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, 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.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Mmm, look at all that mushroomy goodness? This recipe is a definite keeper.
If you’re wondering about the chicken, I just quickly marinated some thighs with soy sauce, pepper, onion powder, garlic powder, oyster sauce, and cornstarch. I don’t have an exact recipe yet, but I’ll post it when I can figure out measurements beyond “eyeballing it.” I use it in a lot of recipes, but as of yet, it’s different every time because I’ve never sat down to measure.