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Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}
Ingredients:
1 ½ cups Arborio rice
1 quart vegetable stock (or chicken stock)
2 tablespoons oil
¼ cup chopped onion
½ cup chopped cherry tomatoes
½ cup sliced mixed mushrooms (you could use frozen)
¼ cup chopped thin asparagus (reserve the tips)
5 chopped sun dried tomatoes
¼ cup white wine
¼ 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).
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).
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.
Look at that beautiful and hearty risotto. I can smell it from here. Love the recipe!
Wow this looks amazing! So creamy and rich and fortifying with those gorgeous vegetables!
Your risotto looks beautiful! Creamy and dreamy indeed 😉
"Spice it Up"
That is so great that risotto is your 'go to' dish for guests...it is mine too! That was a brilliant spin on the recipe and the mixed mushroom idea adds a nice dimension!
yay! we both made risotto! It's really a treat isn't it? I like your recipe and I'll definitely be trying it!
It's so cold and windy outside, but this risotto dish would make it cozy and comforting inside:)
Really delicious risotto Lora! Love the way you made it! Delicious and beautiful!!!
Have a lovely day sweetness!!!
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!
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!
Another risotto in the blog hop - I'm loving it!
I have never made risotto. I am always too afraid since I tend to wander off. This looks so good. Cooked to perfection and so pretty too.
I totally agree! Risotto is an attention-hound, isn't it? Cell phones down. It's meditation in a pan, isn't it?
As always, I love seeing your posts. Thank you so much for sharing with us.