Mushroom Risotto
I love risotto, but I seldom make it because it requires a lot of active cook time. You can't leave it unattended....must stir, stir, stir. The reward, of course, is that it transforms to become this velvety, luxurious entree. If you'd like more info on preparation--there are some specific considerations--or would like another spin on a risotto recipe, click here. Served with a large salad.
Credit: Hector Sanchez
9 cups beef broth
2 (8-oz.) packages fresh cremini mushrooms
6 fresh thyme sprigs
1 bunch flat-leaf parsley
2 TBSP olive oil
6 TBSP unsalted butter, divided
1 large yellow onion, minced
2 celery ribs, minced
1 1/2 cups uncooked Arborio rice (often found in a plastic container, near the bagged rice)
Optional: 1 cup dry white wine
1/3 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme
Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.
In hot oil in a Dutch oven over medium heat add 4 Tbsp. butter and mushroom caps to Dutch oven, and sauté 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and sauté 10 minutes or until tender. Add celery, and sauté 5 minutes or until softened.
Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine (if using), and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is around 35 minutes.) Remove from heat.
Stir in mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately
Credit: Hector Sanchez
9 cups beef broth
2 (8-oz.) packages fresh cremini mushrooms
6 fresh thyme sprigs
1 bunch flat-leaf parsley
2 TBSP olive oil
6 TBSP unsalted butter, divided
1 large yellow onion, minced
2 celery ribs, minced
1 1/2 cups uncooked Arborio rice (often found in a plastic container, near the bagged rice)
Optional: 1 cup dry white wine
1/3 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme
Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.
In hot oil in a Dutch oven over medium heat add 4 Tbsp. butter and mushroom caps to Dutch oven, and sauté 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and sauté 10 minutes or until tender. Add celery, and sauté 5 minutes or until softened.
Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine (if using), and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is around 35 minutes.) Remove from heat.
Stir in mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately