We went to this fancy dinner event last weekend and listed on the menu was “Wild Mushroom Risotto,” which made me salivate, and I started developing expectations for how it would taste. Well, then it arrived and I tasted it – flavorless! For shame! So what’s a girl to do? Go to the fancy grocery store, procure about 5 kinds of exotic mushrooms, and set the old tastebuds right. THIS risotto created a party in my mouth, which was what I was looking for all along.
Exotic Mushroom Risotto
2 Tbsp butter
1 onion, chopped
4 cloves garlic, minced
1 tsp salt
1 lb mushrooms (mix as many different kinds of exotic ones as you can find at the store – if all you can find is portobellos or shitakes, that will suffice)
1 tsp pepper (black, fresh ground)
1/4 tsp red pepper flakes
5 – 10 sage leaves, to taste, thinly sliced
1.5 cups arborio rice
1/2 cup white wine
4 cups of broth (vegetable or chicken broth)
1/2 cup grated Fontina cheese
1 lb scallops (optional)
- Heat butter, add onions and salt. When the onions wilt, add garlic.
- When the onions begin to brown, add your mushrooms, all chopped or sliced. If using portabellos, scrape the black gills out with a butter knife, so that your risotto doesn’t turn gray. You can leave them in if you want, as this is for purely aesthetic reasons (gray is not the most appetizing color).
- Add spices.
- Cook this mixture, stirring periodically, until the mushrooms begin to wilt and make a broth in the pot.
- Add rice, and cook until it is transparent, stirring frequently so nothing sticks on the bottom of the pan.
- Add wine, and cook until the rice has absorbed it.
- Add 1 cup of hot broth, and bring to a boil. Turn heat to low and cook until the rice has absorbed the liquid, stirring frequently.
- Continue this process until all of the broth has been added and absorbed.
- If you are using scallops, add them when you pour in the last cup of broth.
- Stir in the cheese before serving. Taste, and add salt if necessary (may depend on how salty the broth is).