Portabello Mushroom Risotto

This is a version of my father’s go to risotto recipe that has definitely become one of my staples when cooking for other people.  It makes enough for 4 or 5 people, but watch out because it’s really easy to eat all of it alone in one sitting.  I’ve heard a lot of people say that making risotto is hard, but I really disagree. That being said, it takes an inappropriate amount of time and attention and probably isn’t suited for those with a short attention span.

1 cup Arborio rice

1 medium white onion, diced

8-10 cups vegetable broth

1 bottle white wine (½ cup for risotto, the rest to drink while you are busy cooking)

2 tbsp olive oil

4 cloves garlic

1 massive or 2 small portabello mushrooms, chopped

½ almond or coconut milk
 

First, in a large pan sauté the onions and garlic in oil until somewhat soft, maybe for 5 minutes or so.  Reduce to medium heat, add the rice and stir continuously for 2 or 3 minutes being careful not to brown or burn the rice.

After this add your first cup of vegetable broth and turn to a lower heat setting.  If you use a prepackaged carton of broth, you’ll use the whole thing so just ration this through the next hour or so.  The idea is to keep adding broth by the cup until it boils off until the rice is thoroughly cooked.  Pay attention to make sure it doesn’t get dry and try to stir it every minute or two.  You’ll spend most of the time hovering around the pan (which is why the other part of the bottle of wine is essential).

Add the wine towards the beginning of this process in place of a broth addition.  You know when it’s done because the little white center in the rice kernel goes away… or just taste it (stop where its not crunchy but not mushy).  When the rice is getting close to done add the mushrooms and milk.

I realize this was a terrible explanation of how to make risotto, honestly I think it just takes making it a few times to get it right.  I like mushroom risotto, but it also taste good with asparagus, sage, squash blossoms, butternut, etc.  The photo below is actually a chili pumpkin cranberry risotto.