Blueberry Mushroom Risotto
Blueberries and mushrooms are a surprisingly delightful combination! Assorted sauteed mushrooms with blueberries in a creamy risotto
Ingredients
- 3 tablespoons olive oil divided
- 1/2 cup shallots sliced
- 3 cups mushrooms sliced
- 1/4 cup assorted dry mushrooms optional
- 3 garlic cloves minced
- 1/4 teaspoon dried sage
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups beef stock
- 1/4 cup Parmesan cheese
- 1/3 cup fresh blueberries
- 1 teaspoon fresh thyme
- salt and pepper to taste
Instructions
- To rehydrate the dried mushrooms, add the mushrooms to a small bowl and fill with 8 oz hot water. Allow to sit for 15-20 minutes.1/4 cup assorted dry mushrooms
- Slice your fresh mushrooms, mince the garlic, and thinly slice your shallots.
- Heat a saute pan over medium heat and add 1 tablespoon olive oil. Add the shallots and ¼ teaspoon salt and cook for 4 minutes, or until they soften. Lower the heat to low and cook until they brown slightly, about 10 minutes. Remove from heat and reserve.1/2 cup shallots
- Add the beef stock to a small pot over low heat and keep warm.4 cups beef stock
- Using the same pan you used to cook the shallots, heat 1 teaspoon olive oil over medium heat. Add the sliced mushrooms and ¼ tsp salt. Cook until the mushrooms release their liquid, about 5 minutes.3 cups mushrooms
- Reserve the mushrooms. Remove the rehydrated mushrooms from the water, reserving the water. (You might need this if the rice is still al dente after using all the stock) Add the mushrooms to the saute pan and cook for 2-3 minutes. Remove from heat and add to the rest of the mushrooms.
- Add a medium sized pot over medium heat. Add the 1 tablespoon olive oil to the pot. Add the garlic and ¼ tsp dried sage and mix to combine. Cook for 1 minute.3 garlic cloves, 1/4 teaspoon dried sage
- Add 1 cup arborio rice and stir to combine. Cook for 1 minute or until the rice becomes translucent.1 cup arborio rice
- Add the white wine and cook, stirring occasionally, until the liquid is mostly absorbed. Season with salt and pepper.1/2 cup white wine, salt and pepper
- Add ½ cup of the warmed beef stock at a time to the rice, stirring frequently. Continue to add the beef stock after the previous ½ cup has been mostly absorbed.
- When all the beef stock has been used, taste the rice to make sure it is cooked. If it is still kind of al dente, use the water from the dried mushrooms. When all of the water is absorbed, stir in the Parmesan cheese. Stir in the mushrooms and shallots.1/4 cup Parmesan cheese
- Carefully stir in the blueberries and thyme, and serve.1/3 cup fresh blueberries, 1 teaspoon fresh thyme
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!