Risotto is in one word… a work of art. Okay, so maybe that’s four words, but you get the point.
Risotto became a vice for me right out of culinary school. Vice is correct, sir, because it is addictive, or at least I am addicted to it. (And if lovin’ you is wrong, I don’t wanna be right.)
Â
Risotto is made with Arborio rice. This is a very starchy short grain rice that is easily found in any grocery store. The cooking process is tricky and labor intensive, but Child! So worth it in the end.
I first discovered it at a small restaurant here in town. They featured a Risotto of the day. Basically, every day, they had a special risotto on the menu that married some combination of ingredients to produce a creamy delightful result. Now, not all were delightful to me. Bleu cheese and bacon? Kinda…so so. Tomatoes and mozzarella? Ding! Ding! Ding!…..we have a winner. Goat cheese with sauteed scallops on top? Ding! Ding! Ding!…we have another winner. I could go on and on.
I created this one afternoon after thinking about flavors. (Yes, I think about flavors….yes, I know…..it’s weird). I thought about mushrooms, I thought about a nutty, earthy element, such as walnuts, and I thought about a smoky cheese hit with a little kick. The end result was this recipe. It is by far one of our family’s favorites….to the point that it is now a staple at our Thanksgiving feast. Enjoy.
Italian Cheese, Mushroom and Walnut Risotto
Ingredients:Â
- 1 1/2 cups Arborio rice
- 6 to 7 cups chicken broth
- 8-ounce package cremini mushrooms (baby bella), sliced
- 2 small shallots, finely diced
- 1/2 stick butter
- 1/2 cup walnuts, chopped
- 1 tablespoon olive oil
- 2 tablespoons heavy cream
- 1/2 cup Sargento (brand name) shredded 6-cheese Italian blend
Cooking Directions:Â
It is important to read all instructions before beginning cooking process, as this is a labor intensive recipe and the cooking technique is a bit tricky. But the end result is worth the effort. Go ahead and grab a ladle and a wooden spoon to keep close by for the cooking process.Â
Heat chicken broth in sauce pot to poaching temperature. (You will see steam rising, but no convection.) Maintain broth at this temperature. (Note: It is very important that the broth remain heated, so as not to reduce cooking temperature of rice when broth is added.)
In large, non-stick stock pot, melt butter over medium heat and add in oil as butter is melting. (Tip: The addition of a small amount of oil to butter raises the smoke point of the fat in the butter and prevents browning or scalding.) Once butter is melted, add shallots and saute until translucent. Add mushrooms and walnuts and saute until mushrooms soften. Stir in uncooked rice with wooden spoon. Stir continuously until all butter and oil is absorbed. Once rice and mushrooms have a dry appearance, add in one ladle full of heated chicken broth. Stir rice until chicken broth is absorbed. Repeat this process adding one ladle full at a time and stirring rice constantly. Continue this step until rice is cooked. (Tip: The slow addition of liquid controls the release of starch out of the rice, thereby resulting in a creamy texture. Note: When adding broth to the stock pot, you should see the broth come to an immediate simmer. This indicates that the broth is not reducing the temperature of the rice, thereby slowing the cooking process.)
Once rice is tender, remove stock pot from heat. Add in one more ladle of chicken broth. (Note: This will cause the risotto to become soupy, but this only temporary.) Add in heavy cream and shredded cheese. Combine thoroughly. If risotto is too thick, add more chicken broth. Finished product should be the consistency of cooked oatmeal.
(Note: This is best right out of the pot. It doesn’t re-heat that well and will dry out in time. So bring your appetite and a large bowl.)
Recipe SEO coding URL: http://recipeseo.com/recipe/tgIGe
NEED ANY OF THE TOOLS USED?
Family ratings:
Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef - 5 Stars
The Lucky Wife - 5 Stars
The Well-Fed Son (4 years old) - 4 Stars
The Well-Fed Daughter (6 months old) - Mommy’s Baby Girl (5 Stars)
*Rate it yourself in the comments!
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
Comments