Risotto with Sherry-Soaked Mushrooms
This heady mushroom risotto can be made in about 30 minutes. Mushrooms soaked in Sherry wine lend their earthy juices to the mixture as it cooks while cream, butter and cheese stirred in at the end is gives it a dreamy creaminess. Be sure to use Arborio rice which gives risotto its toothsome, yet pourable texture.
PRO-TIP: Never rinse the rice. We want all its starch. And stirring never feels quite as tedious if the other hand is holding a glass of wine.
- Serves
- 4-6
Directions
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In a bowl, pour the Sherry and 1 teaspoon of salt and ½ teaspoon of pepper over the mushrooms. Let sit until added to the riosotto.
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In a large pot, heat the stock until it gently simmers and keep it warm until it is stirred in.
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Place a Dutch Oven or large pot over medium heat, add 2 Tablespoons of vegetable oil.
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When the oil is shimmering, add the shallot, garlic, thyme and stir until aromatic, about 30 seconds.
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Add 2 tablespoons of butter and when it is melted, add the arborio and stir to coat. Stir the rice for 2 – 3 minutes to lightly toast the rice.
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Pour in the wine and lemon juice and stir until completely absorbed by the rice.
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Add sherry-soaked mushrooms and cook until they are soft and releasing their water content, 3-4 minutes.
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Keep stirring to mix the mushrooms and rice, then begin ladling in 1 cup of broth at a time.
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Do not add another cup until the liquid is fully absorbed into the arborio.
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You will see individual rice grains after the first cup or two of broth is absorbed, but it will begin to release its starch and start to look creamier.
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Continue adding 1 cup at a time and taste a grain of rice after 3 or 4 cups are stirred in.
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If it is hard or chewy continue adding broth.
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7-8 cups should achieve the consistency. Once the risotto has a toothy (meaning the grains are still intact but soft) texture, remove from heat.
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Stir in the remaining 2 tablespoons of butter, heavy cream and stir until smooth.
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Add the Parmesan last, stirring until smooth. The texture should be thick, but pourable.
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Serve immediately garnished with parsley.
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Pro-Tip: Pre-make the Risotto to the point where you add 1 or 2 cups of broth, then refrigerate overnight or until ready to eat later. This is a great shortcut to get most of the work out of the way and then just ladle in the last few cups until it is finished.
From Shawnie's class “Cooking With Wine”
