Mushrooms were on sale at the grocery store this week, so I had to buy them. I miss farmer’s market mushrooms, but can’t complain about store bought when they are only 60 scents. I couldn’t decide what to make and then my fiance suggested making mushroom risotto. It was a great idea, except for the fact we didn’t really have the ingredients for it. We don’t have white wine, or shallots, or even rice that wasn’t jasmine rice. But a lack of ingredients never stops me from trying! Here is my almost mushroom risotto.
RECIPE: Almost Mushroom Risotto
Makes 4 Servings
Cast Iron Pan
Large Red Onion
1 1/3 Cup White Rice
2 T White Wine Vinegar
3-5 Cups Chicken Broth
Mixed Garden Herbs
1) Slice the red onion and place in a cast iron pan with two tablespoons of butter and a pinch of salt.
2) In a large pot, melt a tablespoon of butter and stir in the rice. Let is coat and slightly toast the rice.
3) Add the white wine vinegar to the rice and stir quickly. This small amount gives a little of the wine flavor without the overwhelming vinegar flavor.
4) Slice mushrooms and add to the softened onions. Stir and cover with a lid on low.
5) Stir rice continually, adding only a cup of broth at a time and letting it cook slowly.
6) Chop garden herbs and stir into the rice mixture with a bit of black pepper.
7) When rice is between al dente and cooked through, stir in the mushroom and onions with all their liquids, and a 1/4 cup of Parmesan cheese.
8) Serve warm in a bowl, perhaps with a charger plate under it to make it look fancy.
The creamy flavorful risotto was delicious. While it may not meet the definition of a proper risotto, it was a wonderful at home version.