This months spotlight ingredient is a somewhat recent favorite of mine. For the longest time I detested mushrooms but that all changes about two years ago when I first tasted this delicious mushroom risotto, better known as risotto milanese. While I didn't eat them for a long time, mushrooms have always had a soft spot in my heart. It's probably because I grew up in what some like to refer to as the mushroom capital of the world. You see, my hometown is has a ton mushroom farms and on any given spring day when the wind is blowing you're reminded of it. I know it's a strange thing to have hometown pride about but I'll take it what I can get.
For my first mushroom spotlight recipe, I figured there could be none better recipe to share then the one that finally got me to see the light and love mushrooms. This recipe is an adaption from my great aunts recipe, and it's mind bogglingly amazing! I always resisted making risotto because I deemed my skill level too low but it's actually quite simple with good instruction and a lot of patience. Since the recipe is very hands on (read:standing over a pot stirring), I recommend making it for a special date night or a cold winter Sunday. It's my favorite dish to show someone I love them because honestly you'd have to love someone to stand next to an oven for over 30 minutes stirring away!
- 4 tablespoons butter
- five cups chicken broth
- 1 medium onion finely chopped
- 1 1/2 cups of arborio rice
- 1 envelope saffron powder
- 1/2 cup white wine
- 1 cup dried porcini mushrooms
- 1/2 cup brown crimini mushrooms. Stems removed and rough chopped.
- 1 cup grated Locatelli cheese
- Set rice in bowl and sprinkle saffron powder over it.
- Soak porcini mushrooms in small bowl of hot water, just enough to cover.
- Heat chicken broth in a small pot. Bring to a boil and then reduce to simmer.
- In large heavy bottom pot bring butter to a foam consistency. Add in chopped onions and fresh mushrooms. Sautée over medium heat for 3-4 minutes until onions are translucent.
- Add rice to the butter & onion mixture until well coated.
- Add wine and let absorb into rice for approximately 1 minute.
- Once wine is absorbed, add two ladles full of broth and continue to stir until absorbed. This usually takes about 2-3 minutes give or take.
- Add in reconstituted mushrooms with a small about of the water and a generous ladle of broth. Again stir until absorbed.
- Continue this process with two ladles of broth (reserving a small amount of liquid for the end) until rice is cooked through. This will take about 25 minutes. Once done add parmesan into the mixture and the remaining liquid (extra liquid will make for a creamier texture). Serve immediately with shaved Locatelli on top and enjoy!