Meatless Monday Recipe: Mushroom Risotto
Happy Meatless Monday! To celebrate this meat-free day, consider making something decadent. Making risotto the old-fashioned way is time consuming, but it’s worth it.
This rich, warming dish will fill any comfort food craving you may have. It’s fancy enough that you can impress your friends and family. And it’s so tasty you’ll want to save the recipe for your next dinner party.
Although often lumped in with pasta dishes, risotto is actually a variety of rice. Risotto (Arborio rice) is an iconic Italian dish. According to Essential Ingredient, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages. It turned out that the humidity of the Mediterranean was ideal for growing short-grained rice, bringing enormous profits to the area. We owe Milan for turning this rice into the delicious slow-cooked dish we know and love.
We can’t thank Milan enough.
We also owe our gratitude to the beautiful mushrooms that we have from South Austin Mushrooms. These beauties are grown with love and care on South Lamar, right here in Austin. Have we mentioned how much we love local food?
From: All Recipes
- 6 cups chicken or vegetable broth, divided
- 3 Tbsp olive oil
- 1.5 pounds mushrooms, thinly sliced
- 1 white onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- sea salt to taste
- black pepper to taste
- 4 Tbsp butter
- 1/3 cup parmesan cheese
In a saucepan, warm the broth over low heat. Warm 2 Tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove the mushrooms and their liquid and set aside.
Add 1 Tbsp olive oil to the skillet, and stir in the onion. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine. Stir constantly until the wine is fully absorbed. Add a 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in the mushrooms with their liquid, butter and parmesan. Season with salt and pepper to taste.