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Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}

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It was time for a another Vintage Recipe Swap that is put together by Christianna at Burgwell General Store. We are on our second book and Christianna found this gem, The Second Ford Treasury of Favorite Recipes from Famous Eating Places.

The book was published in 1954 and highlights famous restaurants of that era. This month we were to swap ingredients from Pine Tavern Restaurant in Bend, Oregon. It was established in 1936 and amazingly has only had four owners in all the years it has been open. The recipe this month was for Wild Rice Dressing.  I was inspired by the rice and imagined a delicious risotto filled with fresh vegetables. swap
There are certain dishes that I know I can rely on when I want to impress my lunch or dinner guests.  A risotto is a reliable and delicious stand-by dish.
It wasn’t always one of my trademark recipes. Risotto and I became friends when I met my husband. He made it look so easy. Actually he makes any dish look so easy. Being married to a chef has me constantly learning and I’m forced to let go of fears. One of my first cooking fears was mastering a creamy and dreamy risotto. It took a few tries to get it with just the right bite and the luscious consistency. Once I achieved it, that was it! Risotto every week in our house made by ME:).
You have to be dedicated to your risotto. Every thing has to be ready to go when you start stirring. Don’t decide to go check your emails or start texting your boyfriend once you get this going.;) 
Making a perfect risotto is an art and requires patience. Once you learn the basics of making a risotto, you can add whatever vegetables or cheeses you’d like to it. One of my favorite risottos is a simple risotto Milanese. It’s a delicate risotto flavored with saffron and Parmigiano-Reggiano.
Enjoy this recipe for a risotto that is simple, creamy oh so scrumptious!mixed-mushroom-and-cherry-tomato-risotto-2

For more info on the fun group, click on Burwell General Store Recipe Swap to get the scoop on our members from around the world!

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Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}

Ingredients:

1 1/2 cups Arborio rice
1 quart vegetable stock (or chicken stock)
2 tablespoons oil
1/4 cup chopped onion
1/2 cup chopped cherry tomatoes
1/2 cup sliced mixed mushrooms (you could use frozen)
1/4 cup chopped thin asparagus (reserve the tips)
5 chopped sun dried tomatoes
1/4 cup white wine
1/4 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter
salt and pepper to taste

Directions:
In a medium saucepan, heat the stock to a simmer so it stays hot.  In a large, heavy-bottomed saucepan, heat the oil medium heat. Add the chopped onion, cherry tomatoes, mixed mushrooms, asparagus, and sun dried tomatoes. Sauté for 2-3 minutes or until it is lightly translucent. (that’s the steam in the photo).
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Add the rice to the pot and stir until it is coated with the olive oil; about 2 minutes. Splash in the white wine and stir until it is absorbed. Sauté’ for about a minute. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed.

When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock (about 1 cup at a time) to cover the rice and cook, stirring constantly, until it is absorbed between addition.

Before the rice is almost ready, stir in the reserved asparagus tips.

It is ready when the rice takes on a creamy consistency and it is firm but not crunchy (approximately 20 minutes).
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Stir in 1 tablespoon of butter* and the Parmigiano-Regianno. Season with salt and pepper.

 *The butter is key to give it that special creaminess. If you are
cutting back on butter, you could omit it and it will still be
wonderful.

 

Reader Interactions

Comments

  3. Barbara | Creative Culinary says

    February 6, 2012 at 3:10 am

    I didn't make risotto for many years for fear of failure. Then once I decided to give it a shot; I was mostly surprised by how easy it is. But you are so right. Easy but still needs attention be paid to it. Yours looks, as my daughter would say…Yummers. Asparagus, Mushrooms, Tomatoes? Yes, absolutely yummers.

    Reply

  7. Toni @ Boulder Locavore says

    February 6, 2012 at 11:22 am

    Oh Lora! I'm so glad someone made risotto! It is one of my favorite things and I agree full, it is a labor of love and worth doting after. Yours of course is the perfect consistentcy too! I see alot of risottos which are more like a thicker, cheesey rice which I learned over the years is actually not how a traditional risotto is made. I was told it should 'relax on the plate' as does your beautiful dish. Love all the flavors you've incorporates; I'm sure it is completely delicious!

    Reply

  8. Kristina says

    February 6, 2012 at 2:25 pm

    This is such a beautiful looking plate! I love risotto, I've only made it a couple times because it still intimidates me…but its so worth making, yum!

    Reply

  9. Maureen says

    February 6, 2012 at 3:20 pm

    That's a gorgeous plate of food. I love risotta and the husband isn't so keen. Whenever he wants greasy fish and chips it's most always a risotto for me.

    Reply

  10. Julia says

    February 6, 2012 at 5:34 pm

    I didn't know your husband is a chef! My introduction of risotto was from my husband too… but that's not because he's a chef, it's because it's his favorite food from a box from Trader Joe's. He's since learned to make the 'real' stuff… I need to have him make me this!!! I love the vibrant green asparagus too!

    Reply

  11. Lana says

    February 6, 2012 at 6:49 pm

    Risotto and I became friends recently and it's only getting better and better:) A few days ago I made a risotto with mussels and my husband could not stop eating (it was very, very good, and I felt so proud:)
    I can tell from afar that your risotto was fantastic and it's a good-looking one, too:)
    Recipe Swap is one of my favorite events – there are so many different approaches to one recipe! Have a great Monday!

    Reply

  14. Lizzy says

    February 6, 2012 at 11:24 pm

    I don't know why I never make risotto….I love to eat it, so it should make my menu! Yours looks like the perfect recipe to try…love the idea of adding sun dried tomatoes, asparagus and mushrooms:)

    Reply

  16. Monet says

    February 6, 2012 at 11:51 pm

    I wish you could come and cook risotto for me. I'm so intimidated by it for some reason! Thank you for sharing…and thank you for all the support. It means more to me than you know. Hugs and love from Austin.

    Reply

  17. Anonymous says

    February 7, 2012 at 1:47 am

    I adore risotto – – I'm always hesitant to try different flavours. I normally just stick to sea food, or a usual mushroom risotto. The recipe you made though, sounds incredibly delicious. I don't think I'll be able to pass this one up 🙂

    Reply

  20. Sabrina Modelle says

    February 7, 2012 at 4:54 am

    Wow, your risotto looks so good, and appropriately, non-gloopy. Love that. As always, your flavors stand out as so appealing to me. I would love to sit at your kitchen table for a bowl of risotto and a nice long chat– oh and wine.

    Reply

  24. vianney says

    February 7, 2012 at 2:19 pm

    I love risotto, but seem to always be dicing, on the phone, washing dishes.. you did a great job. I need to take the time to slow down and enjoy making risotto, great recipe!

    Reply

  25. Rachel says

    February 7, 2012 at 6:56 pm

    You're so lucky to have learned your risotto technique from your chef-husband! I'm inspired to give it a try. I've always been intimidated by all the labor that goes into risotto but I can see that the result is worth it!

    Reply

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