Forest mushroom risotto
The vegetarian and gluten-free risotto is the perfect cozy comfort food to serve to a crowd on a chilly autumn evening. With ingredients like arborio rice, frozen peas, onion, butter, and Parmesan, chances are you have everything you need in your kitchen. However, the wild mushrooms present a delicious challenge that cottagers will love. This is a great opportunity to chat with the vendors at your favourite farmers’ market or to sign up for a guided foraging workshop. You might just find that the most delicious part of the dish is growing close to home! Just don’t take the pioneering spirit of Settlers of Catan too far. Resist the temptation to pluck the toadstools growing by the side of your shed when you’re on your quest for adventure!
Ingredients
- 2 ounces wild mushrooms
- 1 pint crimini mushrooms,rinsed and sliced
- 2 tbsp butter, divided
- 1 tbsp canola oil
- ½ yellow onion, minced
- 3 tbsp dry sherry optional
- 1½ cups arborio or short-grained rice
- 8 cups chicken or vegetable stock
- 2 sprigs thyme
- ½ tsp lemon zest
- 1 cup frozen peas, thawed
- ¼ cup fresh, roughly chopped flat-leaf parsley
- ½ cup grated parmesan
Instructions
- Soak the wild mushrooms in 1 cup of hot water for at least 10 minutes, or until softened. Rinse well to remove any grit. Roughly chop the mushrooms. Pour the soaking liquid through a coffee filter and reserve it.
- Heat 1 tablespoon of the butter and oil in a large skillet over medium heat. Cook the onion for 3 to 5 minutes, or until beginning to soften. Push it to the sides of the pan. Add another tablespoon of the butter. Sear the crimini mushrooms on each side until well browned. Deglaze the pan with the sherry, if using.
- Add the rice to the pan and cook for 1 to 2 minutes, or until it smells toasty and has absorbed some of the fat from the pan. Add 1 cup of the stock, the wild mushrooms, the strained soaking liquid, the thyme, and the lemon zest, and stir with a wooden spoon until all of the liquid is absorbed. Repeat with the remaining stock, stirring constantly. This process will take at least 20 minutes and you may have some stock left over. The risotto is done when the rice is cooked through but still has a nice bite to it.
- Stir in the peas, parsley, and parmesan. Remove the thyme sprigs. Divide between your trading companions and enjoy!
Notes
- Gluten-free
- Vegetarian
- Sugar-free
- Low-fat
Tried this recipe?Let us know how it was!