Summer has definitely arrived here in DC, which means most days its in the mid-80’s and humid. Given this lovely weather it probably seems strange that I recently decided to make a batch of mushroom risotto. Personally I love risotto, but when I order it at restaurants I often find it an overwhelming dish. The last thing you want to eat on a hot day is something heavy.
This recipe is lighter than your average risotto making it still work for summer. Don’t let the fact that its lighter worry you: it is still full of flavor thanks to the mushrooms. Another trick to making risotto warm weather appropriate is to serve it as a side instead of as the main dish. It goes perfectly with asparagus, which is in season right now and a piece of your favorite white fish.
So, go ahead make risotto in the summer, as long as you have air conditioning in your house. It does require standing at the stove for about 40 minutes.
One note, risotto takes a lot of its flavor from the broth that it absorbs. Because of this I strongly recommend using homemade vegetable broth rather than store bought. A great trick I learned from my mother is to always cook down the stems or other parts of vegetables that you are not going to cook to serve. Say you are making asparagus, in preparing them you will break off the tough bottoms. Instead of just tossing them you can simmer them in a little water until they release their flavor and nutrients into the water. Once it has cooled just pour it into a Tupperware and freeze it for later.
This recipe is lighter than your average risotto making it still work for summer. Don’t let the fact that its lighter worry you: it is still full of flavor thanks to the mushrooms. Another trick to making risotto warm weather appropriate is to serve it as a side instead of as the main dish. It goes perfectly with asparagus, which is in season right now and a piece of your favorite white fish.
So, go ahead make risotto in the summer, as long as you have air conditioning in your house. It does require standing at the stove for about 40 minutes.
One note, risotto takes a lot of its flavor from the broth that it absorbs. Because of this I strongly recommend using homemade vegetable broth rather than store bought. A great trick I learned from my mother is to always cook down the stems or other parts of vegetables that you are not going to cook to serve. Say you are making asparagus, in preparing them you will break off the tough bottoms. Instead of just tossing them you can simmer them in a little water until they release their flavor and nutrients into the water. Once it has cooled just pour it into a Tupperware and freeze it for later.
Mushroom Risotto
Serves 6
Ingredients:
6 c. vegetable broth
2 lb. mushrooms, chopped
3 tbsp. olive oil
2 medium shallots, diced
1 ½ c. Arborio rice
½ c. white wine (can use red cooking wine)
1 tbsp. chive, finely diced
2 tbsp. butter
Salt & pepper to taste
Directions:
1. Heat the broth in a broiler.
2. Heat 2 tbsp. of olive oil in a large and deep sauce pan.
3. Add the mushrooms and cook on medium heat until they release their liquid. Then set the mushrooms and the liquid aside.
4. In the same pan heat the remaining 1 tbsp. of olive oil and add the shallots. Cook for about 1 minute and then add the Arborio rice. Cook the rice for 2 minutes or until pale and golden.
5. Turn the heat to medium low. Add the wine and stir until it is fully absorbed.
6. Now begin adding the broth a ½ cup at a time stirring until it is fully absorbed each time.
7. Once all the broth has been added remove the pan from the heat.
8. Add the mushrooms, their liquid, the butter, chives, salt, and pepper. Stir together and serve.
Serves 6
Ingredients:
6 c. vegetable broth
2 lb. mushrooms, chopped
3 tbsp. olive oil
2 medium shallots, diced
1 ½ c. Arborio rice
½ c. white wine (can use red cooking wine)
1 tbsp. chive, finely diced
2 tbsp. butter
Salt & pepper to taste
Directions:
1. Heat the broth in a broiler.
2. Heat 2 tbsp. of olive oil in a large and deep sauce pan.
3. Add the mushrooms and cook on medium heat until they release their liquid. Then set the mushrooms and the liquid aside.
4. In the same pan heat the remaining 1 tbsp. of olive oil and add the shallots. Cook for about 1 minute and then add the Arborio rice. Cook the rice for 2 minutes or until pale and golden.
5. Turn the heat to medium low. Add the wine and stir until it is fully absorbed.
6. Now begin adding the broth a ½ cup at a time stirring until it is fully absorbed each time.
7. Once all the broth has been added remove the pan from the heat.
8. Add the mushrooms, their liquid, the butter, chives, salt, and pepper. Stir together and serve.
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