mushroom risotto

Risotto. Rice cooked in stock to a creamy consistency.

It's one of those dishes that is so simple in concept, yet so difficult in execution. You see it time and time again. If you watched the most recent The Next Food Network Star, you probably saw Jill attempt to make risotto and fail miserably. Through utter embarrassment, Wolfgang Puck gave her a personal demonstration on how to make proper risotto. It's one of those dishes that, if made wrong, can make professional chefs cringe. However, if done right, it can make professional chefs sing your praises.

This was my first attempt at making a risotto, so I know it didn't come out perfect by any means. It did come out really good though, especially for a first attempt. I think I should have cooked it for a little longer with a little more broth to make it creamier, but oh well, can't take it back now!

First, pour yourself a beer. I poured myself a Le Merle saison. Oh, and I used it in the risotto, replacing white wine.

Slice up some portobella mushrooms and saute with some olive oil, salt and pepper.

Bring a small pot of chicken stock to a boil. When it has come to a boil, take that cat off the heat and add some dried mushrooms to re-hydrate. They're dry, they're thirsty, so give 'em some liquid. You could add some beer to this mixture too so the mushrooms soak in some of that beer flavor. Beer soaked mushrooms = happy mushrooms. The package of dried mushrooms I had included portobella, cremini, porcini, and one other I can't remember. I couldn't find a package of JUST porcini, but this worked just fine.

Happy mushrooms

When the mushrooms are almost done, add some onions and garlic. Can you smell the amazing aromas through your computer?? When the onions are translucent, put the mushroom mixture on a plate and let it sit until its later use.

Italian parsley and parmesan cheese

With a non stick skillet, add some onions and beer and bring to a simmer. Let it simmer until the beer has evaporated to about a tablespoon. When that's done, add the arborio rice to the pan.

This is an important step. Over medium heat, stir the rice constantly. Do this for only a couple of minutes. This will prevent the rice from sticking to each other.

Now the fun part. Add a little stock at a time and stir. When the rice has absorbed most of the liquid, add more.

Stir.
Add liquid.
Repeat.

You'll do this for awhile. You'll just have to keep tasting the rice to see when it has gotten to a creamy texture, with a tiny bit of bite to it. Once that has happened, add some of the stock you used for the mushrooms since it has a ton of mushroom flavor at this point.

When you've reached the desired consistency, add all of the mushrooms to the risotto.

Add a couple tablespoons of butter.

Spoon onto a plate and add chopped parsley and shredded parmasen. Prepare for a flavorgasm.

Have you made risotto before? What's your favorite recipe? How does mine look (be honest)?