For some reason, several of my Brit friends love to make mushroom risotto. I first watched this dish being made in a camper van somewhere in Bristol. It was Winter and very cold.
This is a great dish to make together with you, since it involves a lot of stirring which you are a master at, all 5 years of you. It’s tasty too. The gremolata really elevates the dish, but alas you are still resistant to the lures of parsley.
Love from Mom
A selection of mushrooms (eg. bella, shiitake, porcini, girolle)
Pinch of salt
Pinch of black pepper
1 tbsp butter
1 tbsp olive oil
2 cups Arborio rice
1/2 cup Vermouth*
4 cups vegetable stock
2 tbsp butter
Parmesan cheese, grated
1 small handful of parsley leaves, finely chopped (approx. 2 tbsp)
1 tbsp lemon zest
2 cloves garlic, finely chopped
A. Heat a large pan. Add the mushrooms, salt and pepper. Leave to sweat while you prepare the risotto.
B. In a pot, melt the butter in the olive oil. Sauté the shallots until translucent, then add the Arborio rice and mix until the grains are well coated with oil. Add the Vermouth and let it bubble until it is completely absorbed.
The stirring starts here. Add the stock in intervals – about 1/2 cup each time -stirring with each addition until each batch of stock is completely absorbed. Add a small pinch of black pepper in each interval. Repeat the process, stirring continuously, until the rice is al dente (approx. 20 minutes). When the risotto is ready, turn off the heat and stir in the butter until completely melted.
Add the mushrooms (A) and mix thoroughly.
C. This dish can be garnished simply with grated Parmesan and perhaps chopped parsley if you have any on hand. But the gremolata, which is a trio of chopped parsley, lemon zest and garlic, really elevates it. I love the brightness of the lemon zest contrasted with the woody mushrooms and the starchy risotto. A touch of garlic gives it a little zing too.
* Apple juice is a good substitute if making a meat risotto.