Recipe: Mushroom Risotto

Did you know mushrooms are low in calories and high in dietary fiber, protein, and vitamins? Aside from their health benefits, they have a rich, earthy flavour - and packed full of umami for my meat-adversed friends (Hello Anna S. and Audrey!). Proper risotto isn't difficult to make but it does take some time. You can't rush it; which is precisely why I never order risotto in a restaurant. You'll need about 30 mins. Grab a glass of wine and maybe a magazine to flip through. Make a little extra and use the leftovers for arancini di riso!

Serves 4

-900 ml carton of chicken stock (or vegetable stock)
-1 cup of warm water
-1/2 cup of dry white wine
-0.5 oz (14g) box of dried wild mushrooms*
-2 tbsp olive oil
-2 tbsp unsalted butter
-1 1/2 cups or Arborio rice
-2 large shallots (or 1 small yellow onion), finely diced
-3 garlic cloves, minced
-2 sprigs of fresh thyme, stem removed and chopped finely
-1/2 tsp salt
-1/2 cup of grated Parmesan cheese

* I like dried porcini mushrooms as they this amazing intense flavour. Chanterelle mushrooms have a much milder, sweeter taste. A mixed selection of mushrooms works well too!

• In a pot, bring the chicken stock to a boil. Lower to a simmer and cover with a lid.
• In a medium bowl, add warm water to the dried mushrooms (see below if using fresh mushrooms).
• In a sauté pan over medium heat, add 1 tbsp of butter and olive oil.
• Add onion and sauté until translucent.
• Add garlic and thyme and stir until fragrant. Be careful not to burn the garlic.
• Add the rice and stir to coat with oil and butter. Toast the rice slightly for about a minute.
• Turn the heat down to a low. Add white wine and stir until the wine has been absorbed.
• Add a ladle of stock and 1/2 tsp of salt. Give the rice a stir to distribute the stock evenly.
• Once the stock is absorbed (after a few minutes) add another ladle of stock and stir again.
• Continue adding the stock ladle by ladle until the rice is al dente. Don't be shy - grab a tiny spoon and try some. It should be firm but cooked through. This will take about 20-25 mins.
• Remove the mushrooms from the water - BUT do not discard the mushroom water!
• Chop the mushrooms coarsely and add to the pan.
• Add the mushroom "stock" to the rice and stir.
• Once the mushroom water has been absorbed, add the Parmesan cheese and the remaining tbsp of butter. Season with salt and pepper to taste.
• Once the butter has melted, serve immediately with some more freshly grated Parmesan cheese. Buon appetito!

Fresh Mushrooms:
If using fresh mushrooms, sauté the mushrooms before beginning the recipe above. These sautéed mushrooms would also be a great addition to an omelette, over some crostini with crumbled goat cheese or over a steak.

• Slice clean mushrooms thinly.
• In a sauté pan over medium heat, add a little bit of olive oil and butter. If you have a tub of duck or bacon fat in your fridge like I do, that works well too!
• Add the mushrooms to the pan and add a some fresh thyme. Toss the musrooms to coat.
• Once the mushrooms have been coated in a little of the fat, do not stir the mushrooms anymore. Just leave them be and let the water evaporate from the mushrooms.
• Once the water has evaporated and the mushrooms have reduced in size, toss the mushrooms again to brown on the other side.
• Remove from heat.
• Add mushrooms to risotto as per the recipe.