I can’t say I’m the most sophisticated foodie that ever walked the face of the earth. Most days if you place a piece of grilled meat in front of me I’ll say you just served me one of my favorite foods. However, last summer my wife and I ate a beautiful anniversary dinner at Crave restaurant in the Mall of America, and I ordered salmon, on top of the most glorious side dish I think I’d ever tasted: Mushroom Risotto. Having been a loyal Hell’s Kitchen junkie, I’d seen risotto come out of that kitchen many times, but I’d never actually eaten it before last summer. If you’ve never tasted a really good mushroom risotto before, my best description of it would be to take all of the joy and happiness of your favorite ice cream sundae, and put it into a rice dish. It’s wonderful. Although if you cook it correctly, it does require that you stir for almost 20 minutes straight, but I assure you it’s worth every bit of effort. I wish I could say this recipe was mine, but this one came from a chef who really knows how to create some amazing food: Emeril Lagasse. We like to make this dish with Chicken Saltimbocca because the flavors of both dishes compliment to each other. Enjoy!
Originally by Emeril Legasse
- 5 to 6 cups canned low-sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 12 ounces assorted mushrooms, wiped clean and thinly sliced
- 2 cups arborio rice
- 1 teaspoon chopped fresh thyme
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan
- 2 teaspoons chopped fresh parsley leaves
- 1 to 2 teaspoons truffle oil, optional
- 4 ounces prosciutto, thinly sliced
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
- Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme.
- Add the wine and cook, stirring, until nearly all evaporated.
- Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.
- Stir in cream, 1/2 cup of the cheese, and the parsley and mix well. Remove from the heat and the seasoning, to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
There’s all kinds of ways to make risotto, if you’ve got a link or favorite recipe for it we’d love for you to share it!
Download the .pdf of this recipe: Mushroom Risotto
Mike Guthrie is married to Shellina, and together they have completely changed their way of thinking when it comes to eating. Not only have they stopped eating out, but they also try to do so in fun, relatively healthy ways. The typical male, Mike loves meat; grilling it, basting it, frying it, and, of course, eating it. Every other Tuesday he’ll share a new “Man Recipe” (usually a general list of ingredients because, according to him, recipes are for chicks).