Yummy. Comfort food at its best.
A post from Carolyn. Once in awhile I get a craving for risotto. Usually after I’ve watched someone else make it on a TV program, I’ve seen it on a menu, or someone mentions it in passing. I used to make it much more regularly, but since it’s a very simple carb, I try not to. Yet a craving sometimes needs to be answered. My cousin Gary was visiting and he doesn’t mind having meatless meals. As it happened, I had some chicken sausages that I cooked separately, for some added protein.
I have a relatively “old” Breville multi-cooker – it’s a similar shape to an Instant Pot (smaller in all dimensions). It’s not an Instant Pot (though I have one of those also) – this was before IP came into being and has now taken over pressure cooking in general. This old Breville cooker (that doesn’t pressure cook) has a risotto setting. FYI: you can’t buy these old Breville models anymore. Not sure if anyone manufactures a device that “makes” risotto like it does. This little model does have a saute function, but I was in a relative hurry, so I cooked the shallots and mushrooms in another skillet and added them to the cooker. I’ve revised the recipe with directions for using a regular pan on the range, since I doubt many people have this old Breville thing.
Risotto requires a lot of stirring, and particularly at the end of the cooking time as it could burn easily if you’re not watching it. Have the rest of your meal all ready at this point so you can concentrate on the risotto.
One of the secrets to risotto is adding a little bit of white wine at the very beginning – with the rice – and allowing all the wine to be absorbed by the raw rice. Then you begin adding broth about 1/2 cup at a time and the mushroom concentrate. (A note about that – if you don’t have mushroom base, it’s now available from Better Than Bouillon, and I hear it’s really delicious.) Continue cooking, adding broth, until the rice is done, kind of mildly firm to the tooth, but still just barely cooked through. Then you add a dollop of sherry wine and 1/2 cup of heavy cream. I let it continue to warm through, and maybe add some water if it’s too thick, or to cook a minute or two more if it’s too thin. Scoop into heated bowls and garnish with black pepper and some grated Parm.
What’s GOOD: oh my, yes, I do love risotto. If you like mushrooms, you’ll love the intense flavor in this. Do click on that amazon link above for the mushroom concentrate – it makes a difference. The risotto was so satisfying – comfort food for sure. Leftovers were mixed with a tiny bit of water and served a few days later. Altogether wonderful.
What’s NOT: only the time of cooking risotto, with stirring and stirring.
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Risotto with Mixed Mushrooms
Recipe By: My own recipe, a combination from several on the internet
Servings: 4
1/2 cup shiitake mushrooms
1 tablespoon EVOO
1 medium shallot — minced
1/2 cup dry white wine — or vermouth
1 cup arborio rice
1 cup brown mushrooms — chopped
2 teaspoons mushroom concentrate — optional, or chicken soup base
3 1/2 cups low-sodium chicken broth
1 tablespoon sherry wine — or brandy
1/2 cup heavy cream
Freshly ground black pepper
Parmigiano-Reggiano cheese grated on top
STOVETOP:
1. Wash and blot dry the shiitake mushrooms and soak them in warm/hot water for about an hour, until they’re soft. Remove and discard the stems, then slice or dice them. Set aside.
2. In a large skillet add EVOO until pan is warm and shimmering, then add the minced shallot. Stir continuously while it cooks. Do not let it brown. Add the brown mushrooms and the shiitakes and cook for about 5 minutes. Then add the rice. Stir as it cooks for about a minute, then add the dry white wine. If you have any mushroom concentrate, add it and stir well to distribute. Stir while the wine is absorbed into the rice. Have ready the numerous cups of broth (heated on the stove nearby, or Pyrex measuring cup in microwave). Begin adding about 1/2 cup of broth at a time. At this point it doesn’t have to be stirred continuously.
3. Continue adding 1/2 cup of broth as the previous addition is absorbed. These additions cannot be hurried. Do not add more broth until most of the previous addition has disappeared almost. Taste the rice to see if it is cooked through – this process should take about 20-25 minutes altogether. Toward the end it needs to be stirred continuously so it doesn’t stick. The rice should be just barely firm to the tooth. Add sherry wine and heavy cream. Continue to heat through for less than a minute. Add black pepper to taste. Taste the risotto for thickness – if it’s too thick add a bit more broth. It should be pour-able. Serve on heated plates and garnish with grated Parm. Eat immediately.
BREVILLE MULTI-COOKER:
1. Briefly wash dried shiitake mushrooms, then soak in warm/hot water for about an hour until they’re soft. Remove and discard tough stems, then slice or dice the mushrooms and set aside.
2. Using Saute setting heat EVOO, then add shallots. Cook for about 5 minutes until shallots are limp but not browned. Add brown mushrooms and continue to saute until mushrooms have given off their liquid and the pan is nearly dry.
3. Add rice to the pan and stir until rice is coated with the oil and mushroom mixture. Add white wine and continue to stir as the wine cooks off.
4. Add nearly all the broth and mushroom concentrate or chicken soup paste, stir well.
5. Change cooker to Risotto setting, cover and allow to cook through. Toward the end make sure the pan isn’t dry. If it gets too dry, add about 1/4 cup of water. Taste rice for perfect risotto texture (slightly firm to the tooth). Add sherry wine and heavy cream. Allow mixture to warm through. Taste for salt or pepper, and if it’s too thick, add water to thin risotto. Serve immediately in heated bowls with freshly ground black pepper and freshly grated Parm on top.
Per Serving: 255 Calories; 16g Fat (57.5% calories from fat); 7g Protein; 19g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 79mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 38mg Calcium; 1mg Iron; 432mg Potassium; 157mg Phosphorus.
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