The Dinner Project: Week 7
February 28, 2011
I love risotto, although for a long time I was intimidated by it, thinking that to make a dish so rich and complex tasting I’d have to bring my cooking chops up a notch or two. But alas, it turns out that if you know how to stir, which I’m pretty sure most of you do, that is as advanced a skill set as you’ll need. And it is the constant stirring that I love about it, I find it calming pouring a ladle full of broth into the rice, stirring until absorbed, adding a little more and so on until the rice breaks down, the mushrooms become meaty and chewy and the potatoes perfectly tender. I’d recommend making this if you’re in the mood to linger over the stove, want a dish that tastes a bit impressive, but you don’t want to be bothered by having to think too much, the latter, in my opinion, being the best part about it.
Mushroom Risotto with Potatoes
Preparation time: about 20 minutes
Cooking time: about 40 minutes
4 cups vegetable stock
1/4 cup unsalted butter
1 Tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
8 oz portobello mushrooms or mixed wild mushrooms, cut into chunks if large
4 medium new potatoes, scrubbed and cut into small chunks
1 sprig of rosemary, finely chopped
1 1/2 cups risotto rice, such as arborio
1/3 cup white wine
1 1/2 cups grated Parmesan cheese
2 Tbsp light cream
A handful of fresh flat-leaf parsley, coarsely chopped, plus extra to serve
Salt and freshly ground black pepper
1. Put the stock in a saucepan. Heat until almost boiling, then reduce heat until barely simmering to keep it hot.
2. Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over medium heat. Add the shallots and cook for 1 – 2 minutes, until softened but not browned. Add the garlic, mushrooms, potatoes and rosemary. Mix well.
3. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
4. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but still firm, about 20 – 30 minutes. Reserve the last ladle of stock.
5. Add the reserved stock, Parmesan, cream, parsley, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
6. Spoon into bowls, sprinkle with chopped parsley, and serve immediately. Enjoy!
The Dinner Project: Week 7
Monday, February 21 – Mushroom risotto with potatoes (photo and recipe above)
Tuesday, February 22 – Pasta with creamy parsley sauce and garbanzo beans
Wednesday, February 23 – Sandwiches: homemade bread with salami, dijon mustard and Kenny’s Kentucky rose cheese (this is my favorite local cheese, it’s the perfect combination of sharp cheddar and blue cheese)
Thursday, February 24 – Peel n’ eat shrimps, soft corn tortillas filled with caramelized onions, sauted chard, Kentucky rose cheese and chipotle salsa
Friday, February 25 – Black bean quesadilla
Saturday, February 26 – Pasta with tomatoes, garlic and mushrooms, salad with walnuts, pear and Kentucky rose cheese
Sunday, February 27 – Leftover pasta from Saturday