Variations: Risotto is a classic Italian dish that is usually served as a first course,
Primo, and can be flavored almost any way desired. The classic risotto dish,
Milanese, is seasoned with saffron, and other variations include seafood risotto,
butternut squash risotto, and asparagus risotto.
1 medium yellow onion, small dice
4 tbsp. olive oil, divided
1 lb. Arborio rice
9 cups hot stock, can use veggie, chicken, beef, seafood
1 cup dry white wine
1 oz. dried porcini mushrooms
1 lb. crimini mushrooms
1 lb. oyster mushrooms
1 shallot, minced
6 sprigs thyme, chopped, divided
Salt and pepper to taste
Begin by re-constituting the dried porcini mushrooms with boiling hot water.
Use about half of the mushrooms for the risotto, and reserve the other half for the stock.
Heat the dried mushrooms in vegetable stock to give the stock some richness/strong mushroom flavor.
In a large pot, heat the olive oil and sweat the onions until translucent, without adding color, about 5 minutes.
Add the Arborio rice, coat in the oil, and toast slightly, again without adding color. De-glaze with the white wine, and reduce au sec.
Next ladle in the hot stock, about 1-2 cups at a time, and stir constantly. It is important to remember to continually stir the risotto, as this is what breaks down the starch, and gives creaminess to the risotto.
Continue to add the stock, until the risotto is al dente. Traditionally, risotto is served al dente, however, it can be served cooked all the way through.
Meanwhile, in a separate pan, heat an additional 2 tbsp. olive oil, and sweat the shallots.
Once translucent, add the crimini mushrooms, oyster mushrooms, and re-constituted porcini mushrooms. Cook about 3-5 minutes, or until they have released all of their water. Season with fresh thyme and salt and pepper.
Once the risotto is al dente, finish with a few tablespoons butter and Parmesan cheese. (This can be omitted if making the risotto vegan) Add in the cooked mushrooms, and serve.