Kentucky is blessed to be a prime location for mushrooms in the spring! Whether you like to go out foraging for your own, pick some up at a local farmers market, or buy them at a grocery store, this risotto is a fantastic way to utilize whatever kind of mushrooms you may fancy.
Personally, I don’t care for an overly strong or earthy mushroom flavor, so I usually use Lion’s Mane (which looks like fuzzy cauliflower and has a mild, neutral taste, plus lots of health benefits). You can use any type of mushroom that you enjoy, but I highly recommend varieties like oyster, chestnut, and especially the elusive morel (if you manage to find them somehow – in that case, please let me know where!). Arborio rice is the type that’s most highly recommended for risotto, but you can use whatever kind of rice that you prefer or have on hand.
This recipe requires an hour or so to make, but the result is rich and delicious… totally worth the time it takes! I hope you enjoy this recipe, and as always, feel free to customize things to your tastes.
Ingredients:
• Chopped Mushrooms, about 2 cups
• 3 cups Chicken Broth
• 1 Tbsp Olive Oil
• ½ cup Diced Onion
• Minced Garlic (as much as you like)
• ¾ cups Arborio Rice (or preferred rice)
• Herbs & Seasonings, to taste
• 2 Tbsp Butter
• ½ cup Parmesan (or other cheese)
Directions:
1. Make sure your mushrooms are clean from dirt and debris by gently brushing them off before chopping into small pieces. (Washing mushrooms is not recommended, as it will make them waterlogged.)
2. In a small saucepan, heat the chicken broth to a simmer.
3. Cook mushrooms in a large, dry skillet over medium heat until golden brown. Set aside.
4. In the same pan, add olive oil and onion. Cook onion until it begins to soften.
5. Add garlic and cook for a couple of minutes.
6. Add the rice and stir to combine. Cook until rice begins to turn a golden color, stirring frequently to avoid burning.
7. Add salt to taste and any other seasonings you choose. I like to add extra garlic powder and onion powder, as well as some dried herbs at this point.
8. Once the rice is “toasted,” use a ladle to add about ½ cup of warm broth to the rice mixture and stir. Wait until the broth absorbs into the rice, then continue to add one ladle of broth at a time. Don’t rush this part of the process! It’s important to add the broth slowly and wait for it to fully absorb before adding more. (The exact amount of broth you need may fluctuate. You might not use it all, or you may need a little extra.)
9. When the broth is absorbed and the rice is tender, add the mushrooms. Remove from heat and stir in the butter. Top with cheese and serve while hot.
*Optional Additions: • Add a small amount of dry white wine as the rice finishes toasting, before adding the broth. • As a final step, add some heavy cream along with the butter for extra creamy risotto, or add a pinch of chili flakes if you want an added kick.
Lion’s Mane Mushrooms Recipe sourced from: frommichigantothetable.com