Mushroom Risotto

"Guess what? I've got a fever, and the only prescription...is more fungus."
-The Bruce Dickinson (Christopher Walken)
[Ed. note: Yes, yes. We used "fungus" for "cowbell."]

Fungus lovers unite! Since a wee child, I have loved mushrooms. The one veggie that most kids didn't like, I loved. Go figure.

If you're a fungus fiend like me, this dish gives you an excuse to try all those interesting mushroom varieties you see in your produce section, but didn't know what to do with them. Here, nameko, shiitake, trumpet & brown cremini mushrooms were used, but you can use whatever you have available to you. Don't be afraid to experiment. Although, if you use portobello mushrooms, remove the gills.
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The BF loved this dish. [Ed. note: Don't say that out loud, I told the guys we had cheeseburgers.] It would make a to-die-for Valentines Day or date-night dinner (as the BF and I had). I cut the recipe in half and it made three servings, which was perfect for us for dinner plus a little leftover for the next day. It's also perfect for your favorite person who maintains a gluten-free diet.

A note about this risotto. The original recipe called for goat cheese, which I thought overpowered the entire dish and took away the actual mushroom flavor. Now I love my cheese, but this still felt like overkill. If you feel like it needs a little more creaminess at the end, add one to two tablespoons of whipping cream, mascarpone or crème fraiche. But honestly, I don't think it needs any dairy at all.

Only made a few other changes to the original. Added rosemary from the backyard garden, which I thought it added a zing. Also added about one cup more broth than called for. Perhaps it's the brand of rice I use, but seems I always need more broth than called for.

Some more notes about risotto. They can be a bit of a mystery and to be honest, it's not always done right and can be easy to screw up. Below are a few excellent tips and how to avoid some of these common mistakes, from bon appétit assistant food editor Alison Roman.  

Do not use a cold stock
Adding chilly stock to a hot pan will cool everything down and mess up the cooking process. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
 
Do not stir it constantly (or not at all)
Stirring the rice constantly will add air into the risotto, while cooling it down and making it gluey. But if you don't stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.
 
Do not add stock all at once
If you dump in the stock all at once, you're just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. 
 
Do not cook the rice until it's mushy
Like pasta, the rice should be al dente (just cooked, with a little bite to it). If you can mold a risotto into a shape (yes, like some restaurants do) you've cooked it too much. Risotto should have body, but should not be overly mushy and starchy. You're not making rice pudding!
 
Do not use a wide pot
If your pot is too wide, the rice will cook in a thin layer and won't be able to bump and grind enough to generate starch. Another problem: there will be hot and cold spots in your pot, so choose one that fits perfectly over your burner.
 
Do not cook at too low a heat
Yes, risotto is supposed to be a slower cooking process; but if you cook it at too low a heat, it will never cook. The rice should be at a medium simmer throughout cooking.
 
Do not cook vegetables with the rice
Except for your mirepoix (onion, mushrooms, garlic), you should add already cooked vegetables into your risotto after the rice is finished cooking. This is important for tender greens like spinach, delicate herbs like chives, lemon zest, and veggies like asparagus, mushrooms, and legumes. Again, you don't want anything mushy in your risotto. Make sure you cook your vegetables separately before adding them in.
 
Do not add cheese too early
Save things like mascarpone and Parmesan for the end of the cooking process. Fat will break under the heat and it will be, in a word, yucky. When the rice is finished, stir in some fresh whipped cream (unsweetened, of course) to give the risotto a light, silky texture.

Adapted from: Eva Kosmas Flores, First We Eat
Number of servings: 6
 
Ingredients

• 10 tablespoons (1 ¼ sticks) unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 ⅓ pounds mixed fresh mushrooms (nameko, shiitake, or trumpet & brown cremini), stemmed and halved, quartered, or chopped (if larger mushrooms)
• 2 teaspoons flake kosher sea salt or kosher salt
• 1 ½ teaspoons dried or fresh thyme leaves
• ½ teaspoon ground sage
• ½ teaspoon fresh rosemary, minced
• ½ teaspoon freshly cracked black pepper
• 1 ⅓ cups Arborio rice
• ½ cup dry white wine
• 7-8 cups vegetable stock, warmed (you might not use all 8 cups)
• ¼ cup heavy whipping cream and 1-2 tablespoons mascarpone cheese or crème fraiche (entirely optional)

 
Directions

1. In a medium size sauce pan, heat broth and keep warm on very low heat.
2. In a large Dutch oven, melt 4 tablespoons of butter over medium-low heat. Add the onion and garlic and stir to combine. Cook, stirring every minute until the onion has softened and become slightly translucent, about 5 minutes.
3. Raise heat to medium and add remaining 6 tablespoons of butter. Once the butter has melted, add mushrooms and stir to coat them in butter. Cook, stirring every 2-3 minutes, until the mushrooms have softened, turned a darker shade and released their moisture, 10-15 minutes. Stir in 1 teaspoon of salt, ½ teaspoon thyme, rosemary, sage, and ¼ teaspoon pepper and cook for 5 minutes more. Remove the mushrooms from the pot using a slotted spoon, leaving the melted butter in the pot. Set the mushrooms aside.
   
4. Add the rice and wine to pot and reduce heat to medium-low. Cook until the rice is slightly translucent around the edges, about 5 minutes. Add 1 cup of broth and stir. Cook until rice has absorbed most of the liquid, 3-4 minutes. Add another cup of broth and repeat, continuing to add the broth in 1-cup increments, stirring and waiting until rice has absorbed most of the liquid before adding the next cup.
   
5. Once 6-7 cups of broth have been added, stir in all but ½ cup of the mushrooms then add the remaining 1 cup broth and stir until all the broth has been incorporated.
6. If you want to add 1-2 tablespoons mascarpone or crème fraiche, now is the time to do it, or you can skip this step.
7. Add the remaining 1 teaspoon salt, 1 teaspoon thyme and ¼ teaspoon pepper. Cook, stirring every minute, until liquid has been mostly absorbed by the rice, about 5 minutes more.
8. Taste to ensure that the rice grains are cooked all the way through. If they’re still a bit firm in the center, cook for a few minutes more, stirring continuously, and taste again.
9. Once finished, remove from heat and serve into bowls and top with reserved mushrooms.