yumyumyummers

portobello mushroom risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, side dishes, vegetarian on 04.16.11 at 6:46 pm

rich. smooth. lovely. melt-in-your-mouth goodness. there are lots of ways to describe risotto. delish is a pretty accurate description, i’d say! :) that evening, it was my ‘prize’ after a wicked spin class and i literally climbed hills (well, sorta — on a spin bike) to indulge in this little piece of carb heaven. totally. worth. it.

inspired by fellow blogger rufus’ mixed mushroom risotto recipe (grazie!), i finally took up the challenge to cook risotto from scratch for the very first time. here’s my take with portobello mushrooms and oh-so-creamy riopelle from quebec (think: buttery-soft cheese with an earthy taste of mushrooms & hazelnuts). lovely.

– heat large saucepan on high heat
– add 3 tsp light margarine to pan

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 1 1/4 cups water
– 1 cup water mixed w/ 1 pkg chicken bouillon
(tip: to make a vegetarian version, substitute chicken bouillon-water mixture for vegetable stock.) 

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

portobello & parsley:
– continue to stir & gradually add small amounts of water, until the water is absorbed.
– add 2 portobello mushrooms (diced) to arborio rice.

– gently stir & fold mushrooms into risotto.

 (tip: gently clean portobello mushrooms under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

– add 1/2 cup fresh parsley (finely chopped) to pan. gently stir & fold parsley into mushroom risotto.
– season w/ ground black peppercorns to taste
– simmer & stir for 5-7min
– add 50g riopelle cheese (divided) and fold into risotto until cheese is melted.

food styling:
– to create a risotto ‘tower’, pack risotto into small ramekin, teacup or food stacker. turn upside down onto plate and ta-da!

buon appetito! :)

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  1. Looks like you rose to the challenge. Portobellos are a wonderful add and I love the tower of risotto. Definitely doing that if company comes over!

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    • thanks again for the foodie inspiration! portobellos are definitely a fave ingredient of mine, and it was a good match for the riopelle. one of my fave things about cooking is the food styling, so ‘building the tower’ without a food stacker was fun!

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  2. What an outstanding recipe – fabulous.
    :-) Mandy

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    • glad you like it! i was pretty happy with the outcome, and will test the recipe again with different varieties of mushrooms and veggies. let me know if you decide to try it. :)

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  3. I absolutely LOVE risotto! This looks and sounds spectacular.

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