After our successful seafood risotto on Christmas Eve, I was inspired to try risotto again. As I mentioned, we really liked the flavor of the vegetable broth I used and decided that it would be excellent in a mushroom risotto.
I used the seafood risotto recipe as a guideline with, of course, substituting mushrooms for seafood. I also used grated Suffolk Punch cheese instead of the parmesan. I also omitted adding the spinach.
For a two person serving, I used 4 fresh crimini and 4 fresh shiitake as well as a small handful of dried porchini mushrooms we had from a previous cooking adventure.
2 1/2 cups vegetable stock
2 tbsp. unsalted butter
3 cloves garlic, minced
1 small shallot, minced
1/2 cup Arborio rice
1/8 cup dry white wine
1/8 cup grated Suffolk Punch
1/8 cup heavy cream
4 fresh crimini mushrooms
4 fresh shiitake mushrooms
small handful of dried porcini mushrooms
salt and pepper
olive oil for cooking the mushrooms
I soaked the dried porcini mushrooms for about 1/2 an hour in warm water.
As before, I warmed the stock and then fried up the garlic and shallots in the butter for 3-4 minutes. Then I added the risotto for another 3-4 minutes before adding the wine and cooked for another couple of minutes.
Then, I added the stock 1/2 cup at a time until the risotto absorbed each 1/2 cup. I kept the heat fairly low so that it took about 5-6 minutes for each round of the stock to absorb. This is just an average since the stock gets absorbed more quickly the first couple of times.
As the rice was cooking, I chopped the mushrooms and sauteed them in olive oil.
When the rice was done, I added the heavy cream, cheese and salt and pepper. I stirred that well and then stirred in the cooked mushrooms.
I divided the risotto into two bowls and then drizzled some white truffle oil on each that Holly had gotten for me for Christmas.