I love mushroom risotto. It’s pretty labor intensive, but so worth the work.
Don’t let all of the steps scare you. It’s not difficult, just time consuming. So, some afternoon when you have a few hours, Martha Up and make risotto.
Start with some dried mixed mushrooms.. Soak about a 1/2 cup in about a cup and a half of warm water
While that’s soaking, chop the following:
1 large white onion
two or three carrots
and a celery stalk or two
Then heat a little olive oil in a dutch oven and saute the above vegetables until soft.
then chop a small leek
and add it to the vegetables in the pan
saute a few more minutes, then chop a few cloves of garlic, add to the pan with a few springs of fresh thyme & sage, chopped and about a tablespoon of herbes de provence, along with kosher salt and freshly ground pepper
now let it simmer while you just smell it, it smells wonderful….
after you’ve enjoyed the smell for a little while, add about 10 cups of water and bring to a simmer
then add the mushrooms and their soaking liquid and let the whole thing simmer while it fills your house with the most amazing aroma for about 45 minutes. Put the cover on the pan, but leave it a little ajar so steam can escape
while it’s simmering, open a nice bottle of red wine and pour yourself a glass, slip off your shoes, play a little music and pretend you’re the Barefoot Contessa, either Ina or Ava…..
when the stock has finished simmering, move it to a large bowl
isn’t that beautiful?
then soak another 1/2 cup of mushrooms in another cup or two of warm water
Heat a few tablespoons of butter in your trusty dutch oven
Add two chopped shallots and cook until they are soft – a few minutes.
Then add 1 1/2 cups aborio rice
and saute for one minute, stirring constantly.
Add the drained chopped mushrooms and 1/2 cup of red wine
simmer & stir & sip (wine) until the wine is absorbed
isn’t this fun?
Add two cups of mushroom stock
and simmer & stir & sip until the liquid is absorbed
Add the rest of the stock in 1/2 cup amounts, simmering; stirring; sipping until the liquid is absorbed each time
When all of the liquid is absorbed, chop some a few springs of parsley, grate about a cup of Parmesan and cut a few Tablespoons of butter
Scrape the whole thing into the Risotto
Put some in a big bowl, pour a little more wine (if you have finished off the bottle, just open another one), pop “The Barefoot Contessa” in the DVD player and settle in for a nice evening of risotto and Ava Gardner.
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I love mushroom risotto. Have not made it before. I have only made plain risotto with chicken stock and love it. I will have to do this one day. I will try not to over sip the wine though.
MMMMMMMMMMMMMMMMMMM delicious
your recipes always look so delish 😀
This looks Marveleous!
Your risotto looks wonderful and what great instructions! Joni
Great recipe and perfect M post. Thanks so much for sharing on Alphabet Thursday
This looks fantastic and I think I need to make it for my family! I have the perfect wine and I just love muschrooms! Thnaks for sharing this wonderful recipe with us!
This looks awesome!! Thanks for the recipe.. great pics too.
A favorite side dish of mine…but when you add drinking a second bottle of wine, why it sounds more heavenly!
Ah PJ, you’re a woman after my own heart!!
We love risotto. I make it at least once a week. The leftovers are marvelous made into little patties (it helps if you dip your hands in cold water first), dipped in a coating like panko or breadcrumbs and then fried in a little bit of olive oil.
Oh my.
Thanks for this marvelous stop in my journey through Alphabe-Thursday’s letter “M”.
I think I know what’s for dinner tonight!
A+
That’s something I’ve never tried, but your photos and clear instructions make it seem less complicated than I’d thought. I’ll let you know when I give it a try – the wine will certainly help the process.
This recipe looks amazing…. But I was kind of hoping for the rest of the story. Actually the best case scenario would be that you fix this for dinner, and I come over and help you eat it, and hear more about your land and dream home.
Hi Stepheny:
That would be so much fun!
I’m catering a wedding this weekend, so I’ve been distracted, but I’m hoping to get back to the story next week…It’s been a good way for me to vent.
geez i am imagining the wonderful fragrance filling the room while i sip wine and watch the sunset … your recipe sounds delicious!
I got so hungry as I looked at all the things you were adding to make this recipe!!! YUM!!
Can I come to your house for dinner?
Wonderful! You’re right, it DOES look like a considerable time investment, but totally looks worth it as well!!
And I love anyone who gives Ava props as being the Barefoot Contessa…NOT just Ina! 🙂
No time in my life for making risotto, can I just come to your house for dinner when you are making it?? It looks heavenly.
Sounds like the perfect dish for a perfect night in! 😀
geez i am imagining the wonderful fragrance filling the room while i sip wine and watch the sunset … your recipe sounds delicious!
That looks delicious, but does look a little labor intensive. 🙂