Sunday, September 1, 2013

Mushroom Risotto

Cremini Mushrooms
Olive Oil
Rice (preferably Arborio)
Garlic
White cheese
White table wine
Bacon

Cut bacon into lardons, saute in butter or olive oil.  Add sliced or diced mushrooms.  Keep moist and from sticking by adding more olive oil or butter.  Cover and simmer on low until mushrooms soften, add garlic.  Simmer another 3-4 minutes but don"t allow garlic to stick or burn.  Add white wine until saucepan is de-glazed.  Cover and simmer until mushrooms brown, then simmer uncovered to reduce liquid by half.  Remove mushroom mixture from saucepan.  Add olive oil, return to heat.  When oil is warm but not scorching, add just enough rice to soak up olive oil.  Add enough white wine to de-glaze the pan; bring to a boil.  Just as the cooking liquid begins to dry out, add enough chicken or vegetable stock to cover the rice.  Repeat this process until the rice is fully cooked and the texture becomes creamy.  Add the mushroom mixture back to the pan, mix and allow flavors to marry over warm setting while stirring.  Remove from heat and add chopped white cheese (Jon likes Gouda) to taste, stir in to melt.  Serve immediately.