12 Days of Christmas – winter white edition
Day 10 – mushroom risotto
what kinds of recipes to do have up your sleeve?
It is important to realize that when you live in the winter wonderland of Wisconsin, you need to have a few warm and cozy recipes up your sleeve. Mushroom anything is always at the top of my list. By definition, risotto is immediately associated with warm and cozy. Sooner or later they had to meet on the top of my stove to create a rich and satisfying winter meal. There is nothing like a big warm bowl of risotto to keep the winter chill away. The secret to a good risotto is to layer the flavors, and frequently add a liquid to your pan.
do you have a favorite mushroom?
The first step in making my mushroom risotto is to clean the mushrooms you will be using. The easiest way that I have found is to use a damp paper towel. The paper towel does a great job of grabbing all of the little clumps of dirt that are hiding on the mushroom. I like to use a variety of mushrooms in my risotto. Specifically, baby bellas, shitake, and button mushrooms. Each mushroom brings a distinct flavor of their own, but together they are especially delicious. Feel free to substitute your favorite mushroom in this recipe, but make sure that they are clean before they go in the pan!
arborio rice = creamy risotto!
The next step in the recipe is to saute the mushrooms in butter and garlic. Your kitchen will thank you for smelling so good! The sauteed mushrooms are slowly mixed together with a sparkling prosecco and chicken broth. The addition of the liquids is done in stages to allow for the rice to slowly cook, and the liquids to reduce.
The key to a perfect creamy risotto always comes down to the arborio rice. As this rice slowly cooks, it becomes creamier and creamier, making the risotto irresistible. It takes a little more time and attention than your standard rice, but it is well worth it in the end. The creamy texture of the riced mixed with the rich and earthy flavors of the mushrooms cannot be beat!
a creamy risotto for a cold winter night flavored with a combination of your favorite mushrooms
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings of risotto 1x
- Category: main or side dish
- Method: cook top
1 pound of assorted mushrooms (I like baby bellas, button, and shitake)
1/2 cup butter
4 cloves of minced garlic
1 cup of prosecco or champagne
2 cups of chicken broth
1 1/2 cups of arbrio rice
one cup of whipping cream
1/2 tsp salt
1 tsp white pepper
3/4 cup of freshly grated parmesan cheese
squeeze of fresh lemon juice
2–3 sprigs of fresh stripped thyme for the top
Clean and slice mushrooms and set aside
Melt butter in a large stock pot or saute pan on medium heat
Lower the heat and add the minced garlic being careful to not let it burn
Add the rice, salt and pepper and stir to combine
Add the prosecco and cook for a few minutes
Slowly add the chicken stock in 1/2 cup increments, allowing the rice to cook for 3-5 minutes between additions
Add the whipping cream and cook until rice is cooked
Grate the parmesan cheese and stir until melted
Add a squeeze of lemon juice
Top with fresh thyme