This past weekend, Kennett Square held it’s annual Mushroom Festival. I unfortunately didn’t get to go this year, but my parents dropped off a variety of mushrooms for me. When I have a lot of different types of mushrooms, my go to recipe is a mushroom risotto.
- 1 tablespoon butter or olive oil
- 2 cups assorted mushrooms, sliced (I used oyster, shiitake, portobello & trumpet)
- 1/2 a small onion, chopped
- 1 cup arborio rice
- 1/3 cup white wine
- 4 cups chicken stock
- 4 tablespoons Parmesan cheese
- Salt and pepper, to taste
- Parsley, chopped (for garnish)
Note: I made mushrooms the star of this recipe, which means there is a really high mushroom to rice ratio. Cut back to 1 cup chopped mushrooms if you’d prefer a more traditional risotto.
In a small pan, heat the chicken stock over medium low heat. Chop your mushrooms and onion.
In a large saute pan, melt the butter over medium heat. Add mushrooms and onion and cook for 5 minutes, stirring occasionally.
Add the rice and stir to combine.
Add the white wine and cook until liquid reduces by half, about 4 minutes.
Add 1/2 cup of the warmed broth to the saute pan, stirring frequently. Continue to add the broth in 1/2 cup increments when the stock is almost completely absorbed in the saute pan. It should take about 25 minutes. The risotto is finished when it has a creamy texture. Season with salt and pepper, to taste.
Remove from heat and stir in the Parmesan cheese. Garnish with chopped parsley.
If you have truffle oil, drizzle a little bit on the risotto before serving to really enhance the flavor. A small amount goes a long way thought so don’t overdo it!