Monday, August 16, 2010

mushroom risotto

i have been on a family vacation 
and most of the kids in the family
are very interested in cooking
i therefore,
never lack for kitchen assistants

but for this risotto
i was the assistant
to the two oldest boys
who turned out
a very blog-worthy
dinner
this makes a very large portion
as we are a big family
with healthy appetites
just adjust for your specific needs
Mushroom Risotto
(printable recipe)
4 Tbs unsalted butter
3 Tbs olive oil
1/3 cup minced shallot
3 cloves garlic--finely minced
3 cups arborio rice
1 1/2 cups dry white wine (or cognac or vermouth)
9-10 cups chicken broth--warmed
2 cups sliced then chopped crimini mushrooms
2 Tbs reduced balsamic vinegar (heat 4 Tbs over low heat until it reduces by half)
finely grated zest of 1/2 lemon
juice of 1/2 lemon
6 chives-- finely snipped with kitchen scissors
1 cup finely grated parmesan cheese, plus more for serving
salt and pepper to taste

in the bottom of a large pot, melt the butter with the olive oil.  add the garlic and shallots and stir until they become translucent.  dump in the rice and stir until all the grains are glistening.  pour in the white wine and stir until the rice has absorbed all the liquid.  begin adding the chicken broth about 2 cups at a time and slowly stir until all the liquid has absorbed.  do not let the rice get completely dry before adding the next 2 cups. *you do not have to continually stir, but keep an eye on it...the stirring is what gives the risotto its creamy texture. the stirring releases the starches.  when you have about 2-3 cups of broth left, toss the mushrooms into the risotto and stir.  add the last of the broth and stir to absorb.  the rice should be firm, but not crunchy.  toss in the lemon zest, the balsamic, the chives and the parmesan.  taste for salt and pepper.  

I am linking to
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13 comments:

  1. YUM! Sounds tasty! Love hearing young ones being interested in cooking :) hope ur well!

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  2. Hi Christy! Isn't cooking with kids divine? Especially when they are old enough to tackle advanced recipes like this one and turn out a drool worthy dinner! I ADORE risotto, but it always was time intensive for me, now you gave me the suggestion of making my kids do the stirring! HOoooooooow cool! Thanks for posting on the two for tuesday recipe blog hop! :) Alex@amoderatelife

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  3. YUM! I love risotto and this variation sounds wonderful! Thanks for linking up to Two for Tuesdays :)

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  4. I can almost taste the creamy, delicious comfort this dish would bring. Sounds wonderful! Thank you for sharing it with Two for Tuesdays this week =)

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  5. Sounds tasty! I love risotto!

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  6. This sounds sooo good! I have never seen balsamic vinegar added into a mushroom risotto before, it looks great!!

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  7. I LOVE the Tuesday night Supper Club idea. I just found your blog today from Trendy Treehouse and definitely plan to participate in the supper club!!

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  8. This looks great. You are very lucky, I wish I had some assistants in the kitchen. Thanks for the recipe.

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  9. I've never really gotten the hang of making risotto. But this makes me want to go find some autumn mushrooms and give it another go. Thanks for sharing with Two for Tuesday.

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  10. I think Paula Deen's two sons better watch out! There's a new act in town and they're bringin' IT with risotto!

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  11. Great risotto, and even better to have kids who can cook for you! I love risotto and mushroom is one of my favourites - like the addition of the balsamic and lemon. Thanks for sharing.
    Sue

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  12. My 11 year old has been liking to help me more in the kitchen!

    I just made risotto the other night, not a big fan of mushrooms but otherwise this looks good!! Love the wine in it! Thanks!

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  13. What great lookin' boys - and they can cook a mean risotto - creamy and wonderful! Thanks Christy, for linking this to Two for Tuesdays!

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