I heard someone talking about risotto the other day. Ever since, all I could think about was it. I salivate at the word risotto. I love the decadence of the creamy rice, without it becoming overwhelming. I like to make it because you can use it as a side dish or an entire meal. It’s very filling, so you don’t need much. I decided to make it for dinners a few nights this week. Risotto is one of the only things I will eat as leftovers. It somehow gets better with age. Maybe that’s why wine pairs so well with it?
I found Wolfgang Puck’s Wild Mushroom Risotto, and knew I had to make it. He is one of my favorite chefs, and I have never been disappointed while dining at any of his restaurants. I was definitely not disappointed in the recipe. It turned out perfectly, the mushrooms gave the risotto amazing flavor.
- 1/3 cup peanut oil
- 1 large onion, chopped (I prefer white onions because they’re not as sweet)
- 1 garlic clove, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 7 cups vegetable or chicken stock (I prefer the chicken stock)
- 3 tbs olive oil
- 1/2 pound wild mushrooms (shitake, cremini, oyster, or portabella)
- 4 tbs unsalted butter, chilled and cut into small pieces
- 1/2 cup parmesan cheese
- 1 tbs chopped Italian parsley
- salt and freshly ground pepper to taste
In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, sauté the onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough hot vegetable or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.
Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste.