Our new mushroom blends allow for gourmet mushroom meals any time of year. For this risotto we used the Woodland blend of morels, boletes, oyster mushrooms, chanterelles and lobster mushrooms. Paired with our salt-free Poultry Seasoning, we were able to balance the sodium content from the cheese and enjoy cozy fall flavors. Arborio rice is a key ingredient here as it has a higher starch content and has the ability to absorb a lot of liquid - yielding a rich and creamy dish. Since the starch content is desired, we do not rinse this rice as you may for other dishes.
Risotto is not as intimidating as it's rumored to be - I call it "cheesy rice" for the kiddos and it keeps it casual. You can enjoy this in an hour!
Make it your own:
- Top it with Black Truffle Sea Salt
- Cut the richness with goat cheese
- Make it funky with blue cheese or a drizzle of balsamic vinegar
- Swap out peas for blanched asparagus, blistered tomatoes or roasted zucchini
- Add kale or spinach!
Makes 4 servings
- 1.5 cups Arborio rice
- 3 cups broth (chicken or veggie)
- 2+ cups hot water, as needed
- 1/3 cup white wine
- 1 oz Woodland Mushroom Blend
- 3 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic
- 1 small yellow onion
- 2 teaspoons SKORDO Poultry seasoning
- 1 cup of grated parmesan cheese
- 1/2 cup frozen peas, optional
- 1.5 tablespoons black pepper
- 1 teaspoon salt, +more to taste
- In a medium pot, bring your 2 cups of water to a boil. Turn off heat, and add dried mushrooms. After 5 minutes, remove mushrooms to a bowl. Once cool to the touch, squeeze out liquid and return to pot, bring mushrooms to a cutting board.
- Add broth to pot with mushroom water, and bring to a simmer.
- Dice your mushrooms and onion, mince your garlic.
- In a large skillet over medium-high heat, add your mushrooms (without any oil). Allow to toast + evaporate moisture.
- Add olive oil and onions to skillet with mushrooms. Cook until translucent and add garlic, stirring occasionally.
- Add arborio rice to skillet, and toss to combine- allowing rice to toast for 2-3 minutes.
- Carefully add wine to skillet, scraping the bottom to release.
- Season with 1 teaspoon salt, black pepper, and Poultry Seasoning.
- Once wine cooks down, add a ladle of stock (about 1 cup). Continue stirring until stock is absorbed, then add another ladle full.
- Continue stirring and adding stock in turns until all stock has been added. Pause to taste rice for tenderness. The whole process should take 40 minutes- 1 hour.
- If it needs more time, add another cup of water and continue stirring and tasting until tender.
- Once it's tender, add peas, butter, and cheese. Stir until combined, then taste for saltiness. Adjusting as needed.
- Serve hot, and with additional parmesan if desired. Enjoy!