Risotto with Mushrooms
This is a very flexible recipe. You can substitute fresh mushrooms for dried mushrooms, especially since they can be pretty salty. You could also substitute asparagus, peas, zucchini, or even shrimp. The basic recipe is the same, although I sauté fresh vegetables to soften before I add them.
Ingredients
- 1 cup arborio rice
- 2 tbsp olive oil
- ¼ small onion diced
- 8 oz fresh mushrooms or 2 oz dried mushrooms
- 2-3 cups vegetable stock or mushroom water
- ¼ cup Parmesan cheese optional
- salt and pepper
Instructions
- If you are using dried mushrooms, soak them according to the package. They should be rinsed in water then soaked in hot water for at least 30 minutes. If you do use dried mushrooms, save the water for use in making the risotto.
- Slice mushrooms and dice the onion. Heat oil in a medium pan. Add the onions and cook until they are translucent. Add the rice to the pan and cook for about 1-2 minutes, stirring constantly.
- Add vegetable stock or the reserved mushroom water just until it covers the rice. Heat to a simmer then continue to cook and stir frequently. When the water cooks off, add more water or stock, again until it just covers the rice. Continue to simmer and stir until the water cooks down. Continue this way until all the rice is tender. It might take more than 2 cups, but keep adding and cooking down until the rice is ready.
- Meanwhile heat another 1 T of oil in a small sautee pan and cook the sliced, fresh mushrooms until tender. Set aside.
- When the rice is done, add the mushrooms and mix well. You can add the Parmesan cheese now or serve it on the side if needed.
- Season with salt and pepper to taste.