Mushroom & Artichoke Risotto

2 cups arborio rice

16 oz mushrooms, assorted, shiitaki, button, portobello, cremini, oyster, etc., cleaned and sliced

1/2 can artichokes, quartered

2 shallots, minced fine

2 cloves garlic, large, minced fine

1/2 cup white wine

3 cups stock (mushroom, vegetable, chicken, beef, etc)

2 tbs olive oil

2 tbs tomato paste

1 1/2 tbs Seymour Rockin’ Harissa

1/2 cup or more of Parmesan or Pecorino cheese, grated

Parsley for garnish

 

In a soup pot boil Stock, keep at a rolling boil.

In a heavy deep sauce pan or dutch/french oven, saute in olive oil the shallot for 3 minutes until almost translucent, add garlic, saute for another 45 seconds. Be careful not to brown or burn shallot or garlic. Add the rice, stir to coat. Add wine and stir consistently until evaporated. Add the mushrooms and artichokes, mixing well into rice mixture, add tomato paste and Harissa. Stir well to coat. Add 1/2 a cup at a time of stock to rice mixture, continue stirring while liquid evaporates, repeat until rice is cooked but still firm to bite (al dente). Most likely you’ll use all the liquid. Remove from heat and mix grated cheese. Serve immediately.

Cook time 35 minutes approx. Serves 2-4 (main course – starter)

 

The tricks to good risotto

1. Broth or stock should always be simmering before added to rice. If it isn’t the temperature of the rice will cool, making for mushy rice.

2. Broth should be added ladle at a time. If the stock is added too quickly, the rice will not reach the creamy texture that everyone loves. Don’t think you’re taking a shortcut by adding all the liquid at once. You won’t end up with Risotto!

3. Stir, stir, stir. The more stirring the creamier the texture. Stirring causes the rice grains to rub against each other, loosening the starch which is required to create a starch, creamy texture.

4. Turn off heat immediately when done and add the cheese.If the pot stays on the heat it will dry out the risotto.

5. Never wash the rice.

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