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Wild Mushroom Risotto

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I had planned to use the wild mushrooms I bought at the farmers’ market in either some sort of pasta dish or risotto. Brent voted for risotto, so 3 days later, there I was sweating over the risotto pot, stirring until my arm about fell off. Or not. Risotto is not difficult at all, and the stirring is always made to sound worse than it is. Once you get the technique, you don’t really need a recipe. I threw this together to have ready when Brent got home from work today.

Wild Mushroom & Leek Risotto

  • 2T olive oil
  • 2T butter
  • 2/3 c. arborio rice
  • 2 cloves garlic, minced
  • 1 leek, sliced thinly
  • ~1/3 c. dry white wine
  • ~2.5 c. vegetable broth
  • 2 c. wild mushrooms, chopped
  • 1-2T fresh thyme
  1. Poor broth in small pot and keep on low heat (don’t boil it).
  2. Heat 1T butter in a saute pan over medium heat.
  3. Add mushrooms and 1T thyme to saute pan and saute until browned and softened.
  4. Set aside mushrooms.
  5. In a medium sized pot, heat 2T olive oil over medium heat.
  6. Add garlic and leek to the pot and saute until soft, about 5 minutes.
  7. Add rice to pot and stir until translucent.
  8. Add wine to the pot and stir until liquid is absorbed. (I totally take breaks from stirring here and there, just don’t let the rice get stuck to the bottom of the pot).
  9. Add 1/4-1/2 c. warmed broth to the pot and stir until liquid is absorbed.
  10. Continue adding liquid in small increments and stirring until absorbed. After I’ve added about 1.5-2 c. I start taste testing to monitor the texture of the rice. You don’t want mush, but you don’t want crunch.
  11. Once the rice is the texture you want, break 1T butter into a few pieces and fold in butter and mushrooms into rice mixture. Place a lid of the pot and let stand off the heat for about 5 minutes.
  12. Garnish with more fresh thyme.

I know that totally looks like a lot of directions, but it’s no big deal, especially if you’re listening to Pandora and drinking a glass of the wine too. I made this to serve three, but Brent has a big appetite, so it was enough for just the two of us. I served it with a big arugula and roasted beet salad.

Don’t you think beets are the prettiest vegetable? I said that once to Brent and he talked seriously about having me committed, but it’s very true I think. They’re gorgeous.

Anyway, I took Larry for a long walk today, mostly because he needed it, but also because today was our first day here without sun (which apparently happens an average of 270 days a year), so I figured I should make sure I get used to it. Here is that same park cloaked in grey (or silver if you’re a look on the bright side kind of person).

I didn’t think the grey drizzle was too bad, (but talk to me in 6 months) and it won’t prevent me from doing any of my outdoor activities. I actually think the water looked gorgeous today. Larry did, however, manage to cover himself (and my legs!) in mud, which was less than stellar.

For now I’m off to talk Brent into going out for some gelato. 🙂


2 responses »

  1. I think beets are gorgeous, too! Especially the striped ones. They make me smile. 🙂

    You are brave for living in the grey — one thing I love about Minnesota, even though it’s COLD in the winter, it’s usually sunny!

  2. I completely agree. Risotto’s so much easier than everyone makes it out to be and I have actually found I have to force myself not to stir too much. I like a little texture to mine like you have in your picture.


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