Risotto is one of those exotic dishes that I’ve always thoroughly enjoyed in a restaurant, but never dreamed of attempting at home, that is, until I met My Significant Other (henceforth known as MSO). After wolfing down a particularly delicious bowl of the creamy goodness at a local Italian resto, he turned to me and asked, “Why don’t we make this at home?”
Hmmm…good question. Why don’t we? I couldn’t think of any good reason not to, so a few weeks later, armed with the requisite Arborio rice and a yummy-sounding recipe, we invited a few friends over for dinner and decided to give it a shot.
The verdict: Our Gourmet Mushroom Risotto was perfectly scrumptious! Yes, it was a lot of work… MSO stood at the stove patiently stirring the rice for a good 30 minutes straight while I added first the white wine and then the chicken broth in ½-cup increments till completely absorbed. We finished it off with sauteed button and Portobello mushrooms, parmesan cheese and a big chunk of butter and served it alongside steamed asparagus and pan-seared veal with a white wine and mushroom cream sauce. Our guests devoured it and we’re looking forward to trying a new version of this divine dish very soon.
We did make a few adjustments, based on user reviews on the web site. We used about half the amount of mushrooms, and a finely chopped medium-sized white onion instead of the shallots (as I can never seem to find shallots). Also, go light on the salt, as the Parmesan cheese is quite salty all on its own.
Don’t be intimidated! Give it a try. You’ll be impressed with the results; we certainly were.
pawsinsd said,
August 20, 2008 at 8:42 pm
It sounds like you had a great first try! It’s more important not to be afraid of it. Make sure you have only the best ingredients, watch it and engage your guests in stirring it while you get the salad and all ready for the table.
As to rice, Arborio, carnaroli and vialone are appropriate rices for this dish. Go to Tuscany and find them. While you’re at it find beans that Americans have never seen, try Solferini.
My MSO only comes into the kitchen to get in my way, knock glass off the counter, and assure that the new pots and pans are square rather than round after landing on a concrete floor a time or three. Be glad your significant other can stir without burning.
Thanks for visiting my blog and I hope you’ll look at it again as I read yours. As for risotto, saute rice in butter or olive oil, deglaze with minimal 1/2 c wine then start adding hot broth until al dente. Then add butter and parmigiano reggiano and make sure your guests are all at table to serve immediately. Buon appetito! Dee cookingwithdee.net
pawsinsd said,
August 20, 2008 at 8:46 pm
You did get that this is a brazen attempt to go with your MSO to Tuscany, and may thank me some day… Dee
Annie said,
August 20, 2008 at 8:48 pm
LOL, I would love nothing better! One day in the not-so-distant future, I hope. And thanks for the tips — I will incorporate them on the next attempt!
tracy fulda said,
August 21, 2008 at 1:17 pm
sounds yummy….i have such trouble with rice though…thats why im a minute rice kinda gal..haha
James said,
August 25, 2008 at 4:25 pm
Excellent supper! This was my first time trying a Risotto and I have to say how impressed i was.
thank you again for a wonderful supper! Still think Chris should have stirred counter clockwise! lol
Chris said,
August 25, 2008 at 7:00 pm
I opted for the figure 8 actually.