Easier Mushroom Risotto

So something I learned by accident is that you get a very similar result to the silky and al dente texture risotto is famous for by making the short grain rice the same method as you would with a long grain rice. So next time you want a delicious dish to "impress" your guests with, try my easy and always tasty risotto. No one will know that you didn't take the time to laboriously stand over the pot and stir the rice.

2 Tbs. butter
2 Tbs. olive oil
1 yellow onion, finely diced
1 lb. mixed mushrooms (white button, porcini, cremini, oyster), sliced ½ inch thick
1 tsp. fresh thyme, finely minced
2 cloves minced garlic
2 cups short grain rice, such as Arborio, Vialone Nano or Carnaroli
½ cup dry white wine
6 cups chicken stock
¼ cup mascarpone cheese
2 Tbs. butter
½ cup freshly grated Parmigiano-Reggiano cheese
1 Tbs. white truffle oil (optional but highly recommended)

Bring chicken stock up to boil. Keep on low heat to simmer. Melt butter in oil on medium heat. Add onion until translucent. Add mushrooms and thyme and stir to coat. Cook 2 minutes. Add garlic, cook for 1 minute more. Stir in rice and coat. Cover for 3 minutes. Remove lid and add wine until rice absorbs all the liquid. Add all stock, return to boil, turn down to low, cover, and cook 25 minutes. Don’t peak! Remove lid and stir with fork. Taste for rice texture. Should have small bite (al dente). Turn off heat, stir in mascarpone and butter until melted. Drizzle with truffle oil. Present to guests immediately with fresh grated cheese. Serves about 8.

(Tip: Leftover risotto is unfortunately never the same. Instead of eating it the traditional way, try forming the risotto into small cakes, patting with rice flour and sauteing in fry pan with olive oil until crispy on the outside and warmed throughout.)

© 2008 Amanda Dalmath