Roasted Mushroom Risotto

Portobello Mushroom | Photo Courtesy of GourmetSleuth

As it's my week to cook for the Office Cooking Club (i.e. Michelle and Aaron cook while everyone else is free to sample), I wanted to prepare something that would help us welcome in the new season. Many of us had the pleasure of experiencing rather low temperatures for this time of year, so we all thought fall really was just around the corner. For me, fall always conjures up images of hearty meals, meals that will stick to your bones and help keep you warm as the days progress into winter. So, I thought a roasted mushroom risotto would be a perfect recipe to make for Cooking Club.


Until the unexpected (to me) heat wave hit Long Island City. Had I know it was going to be 85°F and humid today, I would not have made a dish that required me to stand directly over the heat of the stove. Also, had I planned better, I would not have scrubbed the floors in my apartment before making such a "labor intensive" dish. However, I'm glad I did because the finished product came out beautifully and tastes fantastic! (Hopefully, Aaron will think so, too!)

I used two different types of broth in this recipe -- mushroom and chicken -- but you could easily make this a purely vegetarian dish by using a combination of mushroom broth and vegetable broth. The mushroom broth really adds a depth to the dish, so I wouldn't recommend using just chicken broth or just vegetable broth. Though, in a pinch, using one type of broth won't hurt.

Enjoy!

Roasted Mushroom Risotto

Printable Recipe

INGREDIENTS

• 1/2 pound portabello and cremini mushrooms
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 4 cups mushroom broth
• 2 cups low-sodium, reduced-fat chicken broth
• 1 large cipollini onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400°F.
2. While the oven is preheating, wash the mushrooms (see Food Tip), remove the brown gills from their undersides, and trim the stems. Place the mushrooms in a baking dish and toss with 1/4 cup olive oil. Bake for 20 minutes.
3. Remove the mushrooms from the oven and to cool until you're able to handle them.
4. Chop the mushrooms and set aside, reserving any remaining liquid in the baking dish.
5. In a medium saucepan, combine mushroom broth, chicken broth, and any remaining liquid from the baking dish. Bring to a simmer.
6. Meanwhile, heat 1 tablespoon olive oil in a heavy saucepan over moderate heat. Add onions and cook until translucent, about 3-5 minutes.
7. Add Arborio rice and stir to coat. Cook for 3 minutes or until the rice is lightly brown in color, stirring constantly.
8. Add wine and stir until the wine has evaporated.
9. Add 3/4 cup broth (about a ladle full), salt, and pepper. Simmer, stirring constantly, until broth is absorbed.
10. Continue simmering and adding broth, 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed fully before the next addition. Do this until the rice is almost tender and creamy in texture, about 18-20 minutes.
11. Add in the mushrooms and cook, stirring constantly so the rice doesn't stick, until the mushrooms are warmed through.
12. Stir in the Parmesan cheese and serve immediately.

Food Tip: I've been told the best way to wash mushrooms is with a damp towel. But I've found that mushrooms can withstand a quick dunking in cold water as long as you pat them dry with a paper towel before cooking them.




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