Mushroom Risotto with Rosemary

Whenever I make mushroom risotto or its cousin mushroom pilaf (the difference being the technique), I make extra so that it can be shaped into little fried cakes, stuffed into cabbage rolls, or used in numerous other ways.  I cook the mushrooms first, making a chunky version of duxelles with minced onions and a little fresh rosemary, and add them to the rice when nearly cooked to let the flavors become acquainted.  The mushrooms can be seasoned with various woody herbs such as savory or thyme, and are good eaten on their own.

Mushroom Risotto with Rosemary

1 tbsp butter

1 small onion, minced

1 c Arborio rice

¼ c white wine

3 c homemade broth or stock ( I used chicken)

Pinch of salt

Fresh ground pepper

1 recipe sautéed mushrooms with rosemary (see below)

1/3 c freshly grated Parmesan cheese

To make the risotto, saute the onion slowly in the oil and/or butter. Add the rice and stir to coat. Add the white wine and stir to allow it to evaporate. Add 1/3 cup of stock, turn the heat to medium low or low (so it just simmers) and stir until the stock is absorbed. When the liquid is absorbed, add another 1/3 cup of stock, wait until it’s absorbed, stirring occasionally, and then repeat until the rice is tender but still al dente. This process will take about 20-25 minutes.

About 5-8 minutes before the risotto is done, add the sautéed mushrooms.

When the risotto is done (the rice will be creamy and slightly more cooked than al dente, but not mushy), add the cheese and adjust the seasonings.

Sauteed Mushrooms with Rosemary

1- 1 1/4 lb mushrooms

1 small onion, minced

A few tsp butter or oil

¼ white wine

A few blades of rosemary

Salt and pepper

Cut the mushrooms into ¼-inch dice. (Trim the stem, split the cap in half horizontally and place the mushroom flat side down on the cutting board. Cut ¼-inch slices in one direction, turn and slice in the other direction.)

Melt a little butter in a pan and sauté the onions until translucent. Remove and set aside. Place half the mushrooms in a wide pan with a little melted butter, more or less in a single layer and let them cook for a few minutes undisturbed before tossing them to cook the other side. The mushrooms will start to exude liquid. When the liquid is evaporated, add half the onions and half the rosemary, then the wine, cooking to evaporate. Set aside, clean out the pan and cook the second batch. Adjust the seasonings.

Categories: Mushrooms, RisottoTags:

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