Ok, so maybe this risotto recipe won’t bring you good karma, but I think sharing it with you can’t be bad for mine. Besides, every time I have served it, it’s been a big hit. Huge.
The final dish is creamy with a tender grain and comes without the aggravation of having to stand over a steaming pot stirring and stirring. Cooking doesn’t have to be hard work you know?
I’ve even made it without the dried mushrooms for those adverse to the ‘shroom and it does not disappoint. If you do opt to do this, be sure to add one additional cup of liquid in lieu of the mushroom water.
The recipe I modified this from had a combination of chicken broth and white wine. I found it easier and just as good to use all chicken broth. But feel free to experiment with the combinations you like best.
And if my guests are any indication, there will not be leftovers. So maybe you’ll wanna sneak a little aside for later or even make a double batch.
Adapted from Dave Lieberman – Food Network
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 ½ cup chicken stock, heated (DL’s recipe called for 1 cup stock and ½ cup white wine)
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes.
Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine.
Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly (instead of this, I broke the dried mushrooms into pieces before soaking them). Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.
Remove from heat and stir in the butter, pecorino, and parsley.