I wish so much that these were pretty pictures. Mostly so that you could be convinced that this is a meal worth making. It is one of my favorite go-to dishes when the weather gets cold. And, bonus, it’s actually two meals in one. First, you make mushroom risotto which, by itself, is the perfect comfort food. Then, the next night (or a few nights later), you make risotto cakes with the leftovers. The cakes – they are even better than the risotto. Served over greens dressed with white wine vinegar they are a lovely light dinner (or lunch) and make me so happy that I made risotto the night before.
I almost considered not posting this yet and waiting to share this recipe until I had better pictures with better lighting. But then I realized that if I were you, I would want this recipe as soon as possible. Hopefully you can get past the pictures and make this risotto – and the risotto cakes – because they are one of my favorite recipes for fall and winter. And they will likely be one of yours, too.
Gourmet Mushroom Risotto
Yield: 6 servings
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup 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.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup 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.
Source: adapted from Allrecipes.com
Yield: variable, depending on their size and how many leftovers you have
Leftover Gourmet Mushroom Risotto, as above* (or any kind of leftover risotto you have)
1-2 T olive oil
White Wine Vinegar
Form chilled risotto into small balls, then cover both sides with bread crumbs. Add 1-2 Tablespoons of olive oil to a skillet and heat on high. Cook the cakes 2-3 minutes per side, or until the bread crumbs are golden brown.
Dress a small mixed green salad with a splash of white wine vinegar. Place risotto cakes over greens.
*Make sure the risotto has chilled for at least 1 hr in the fridge before using for cakes.*
Source: adapted from A Cozy Kitchen