Eric and I celebrated our 18th wedding anniversary this past weekend. Usually we go out for our anniversary but this year we opted for staying home and just relaxing. In retrospect it was the best decision. We slept in, went to a local park, made our 10000 step goal, came home napped, and later that evening exercised our inner chef by making a delicious anniversary meal. One of the dishes on the menu was this stellar risotto. I decided to share it this Monday for some Meatless Monday inspiration. It’s a fantastic dish worthy of a special occasion, served up for company, or just because. Try it, and if you do let me know what you think!
We found our dried mushrooms at our local Market District Giant Eagle. Don’t be turned off by the price as I have always been. We used dried oyster and chanterelle mushrooms , which cost $29.99 and $79.99 a pound respectably. While these prices may seem like highway robbery, the reality is the dried mushrooms are super light and this recipe only uses a small amount of mushrooms. We spent about $5.00 for both varieties and have some mushrooms still left over in our pantry for next time. Dried mushrooms add wonderful flavor and keep for a year or more if stored properly, making them a great pantry staple. The recipe below describes soaking the mushrooms, saving the wonderful mushroom stock for use in the dish adding more subtle mushroom flavor. If you need a little more instruction on this or are more of a visual learner, The Kitchn has an awesome article on the subject.
- 1 cup dried assorted mushrooms
- 1 small leek
- 2 cloves garlic chopped
- 2 tbsp olive oil
- ½ cup dry white wine
- 4-6 cups combo of vegetable stock and reserved mushroom stock
- 2 cups arborio rice
- ¼ cup freshly grated Parmesan cheese (optional)
- ¼ cup chopped Italian parsley
- Salt and pepper to taste
- Prepare mushrooms by soaking them in 3 cups room temperature water for 30 minutes. Reserve soaking liquid. Drain soaking liquid through a fine mesh sieve to remove any grit. Rinse mushrooms as well and set aside.
- Prepare leek, removing any damaged or tough outer pieces. Cut leek in half lengthwise, then finely dice. Place chopped leek in a salad spinner and cover with water, soaking to remove any sand and dirt. Drain and spin dry, repeat if needed to remove all dirt and sand.
- Heat cooking liquid In saucepan over low to medium heat.
- In large skillet add olive oil over medium heat. And leeks and garlic, season with kosher salt and sauté until soft.
- Add arborio rice to skillet, stirring well coating each grain with any oil remaining.
- Add dry white wine to rice, stirring well to remove any browned bits from pan. Cook until wine is absorbed.
- Coarsely chop mushrooms and add to rice.
- Begin to add liquid to rice using soup ladle, one ladle at a time, allowing rice to absorb liquid before next addition.
- Continue to add liquid one ladle at a time stirring throughout cooking process.
- Risotto will begin to get creamy, keep adding liquid in manner described and taste for doneness. Risotto will be tender to the bite when done.
- Stir in Parmesan cheese if desired and chopped Italian parley. Serve.
I hope you enjoy this recipe as much as we did! Also don’t forget we have a giveaway going on until the end of the month. Read this post to discover what you need to do to have a chance at winning my newest favorite cookbook Superfood Smoothies by Julie Morris!