Sunday Supper

It felt like a bunk day today. Rainy, but hot and humid…We were feeling like real comfort food. We also had a bunch of mushrooms that I needed to use…

Mushroom Risotto:

I used a combination of fresh (shitake, oyster and cremini) and dried (shitake) mushrooms. I soaked the dried mushrooms in hot water and sauteed onion and garlic in olive oil with salt and pepper. After a few minutes, I added the fresh and reconstituted mushrooms with some dried thyme. In the mean time I heated up some mushroom broth (with the soaking liquid added). Once the liquid was boiling, I added a cup of short grain white rice (arborio)–and sauteed the rice for about a minute in olive oil. When the grains of rice were translucent, I deglazed the pan with white wine (about 1 cup) and stirred until the rice absorbed the liquid. At this point, the now boiling stock is added 1 ladle-full at a time and stirred into the rice until it is almost all absorbed.

When all the stock has been added (and the rice is cooked), I turned off the heat and stirred in some enoki mushrooms (my favorite of the moment) and about 1/2 cup of grated Parmesan cheese.

The risotto was served with a simple tossed green salad.

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