Mushroom Risotto

 

Mushroom Risotto

Momma Videccia first introduced me to this delicious dish when I was about 8 years old. She explained that this was a northern Italy dish that most Italian mommas teach their children to make early in life, so they can share it with their loved ones. However, she explained that it’s not a dish that can be rushed, because it takes time and attention to make, and lots of love too. Although it’s made with mushrooms, portobello mushrooms to be exact, she said never skimp on the mushrooms or the Arborio rice. Not knowing what Arborio rice was, she went on to explain that it’s a high starch content rice that offers a creamy texture when cooked in broth. To make Mushroom Risotto, simply add onion, chicken stock, Parmesan, and sautéed Portobello mushrooms. She also said that you can add seafood like shrimp, salmon, clams, or mussels, or just add various vegetables for delightful variations.

Ingredients

Mushroom preparation

1 8-ounce package Portobella mushrooms, cleaned and quartered

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

Pinch of salt

Rice preparation

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 cup of onion, diced

1 cup dry Arborio rice

1/3 cup dry white wine

Thyme

2 1/2 cups chicken stock, homemade if possible

3/4 cup grated Parmesan/Romano cheese

Salt and pepper to taste

 Directions

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, for about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, for about 2 minutes.

Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water, and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed, about 3 hours.

Discard the thyme and stir in the Parmesan/Romano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thin out the risotto with warm water for the desired consistency as needed. Top with parsley and season with salt and pepper.

Note: Risotto may be reheated by adding some additional chicken stock and stirring to incorporate it into the risotto.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber Analysis, a Master’s in Criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

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