These are the ingredients I used (ignore the peanut butter in the background!):
- 1/2 c. Dry white wine
- Extra virgin olive oil
- 3 c. Vegetable broth or stock
- 1 c. Arborio rice
- Salt and pepper to taste
- 2 stalks celery
- 1/2 of an onion
- 2 c. mushrooms (I used oyster, king oyster, and shitake)
- 2 tbsp heavy cream
- 1 tbsp chives
- 1 tbsp oregano (not pictured)
- Freshly grated Parmesan
Cook for 2 min then add chopped celery, cook another 2 minutes.
Uncork your bottle of wine as you're going to add this soon.
Since you're only going to use 1/2 c. for the recipe, naturally pour a little for yourself to enjoy during the cooking process. Remember this gem all you Vegas travelers?
Add the rice and let cook for 2 minutes, then add the wine.
The rice is obviously the star of the show. At my supermarket there were two brands of arborio rice. This bag was under $3, the other option was over $6. Not sure why such a drastic price difference, but whatevs.
Ok back to the recipe. Your broth should be in a pot on low heat next to your saute pan. After the wine has absorbed/evaporated, spoon in a ladle full of broth and stir the rice until the liquid is absorbed. Continue to add small amounts of broth until the rice is al dente. I had to use 3 cups of broth to achieve this, and it could have used maybe another 1/3 of a cup as my rice was very al dente. So be prepared that you're going to need a lot.
Aren't they beauts?
I chopped the tops and about half of the stems into slices. You could probably use the whole stem, but it was just too much 'shroom. I did enjoy sqeezing the remainder of the stem in my hands as fungus is just such a fun texture. (And I'm a weirdo.)
Put your sliced mushrooms into a pan with a little oil and saute them until they're soft and a little broken down.
Stir in your mushrooms into the rice.
Also add a little bit of heavy cream to give it a richness and creaminess. Also use your oregano, salt, and pepper to taste. Plate. Chop some chives and grate some parmesan and sprinkle on top. And you will have a fancy dish that is pretty easy to prepare. I wish I knew some fancy presentation skills, but nothing's wrong with a little rusticity.
Enjoy with your wine! All together now.
Coming soon: Homemade pizza, possibly a coleslaw, and lemon tart revisited.